Spiny Lobster Pho | Saraspe Seafoods

Name: Spiny Lobster Pho | Saraspe Seafoods
Ingredients: For the Stock:; 1 large onion; 125 grams unpeeled ginger (3-inch piece); 4½ pounds chicken wings; 2 pounds chicken feet (or substitute wings); 2 whole California Spiny Lobsters; 6 quarts room temperature filtered water; 7 grams star anise (about 7 stars); 7 grams coriander seeds (about 1 tablespoon); 15 grams cassia bark (Chinese cinnamon) (2 x 3-inch piece); 7 cloves; 40 grams yellow rock sugar (2-inch cube) (or substitute 1 tablespoon granulated sugar); 1 teaspoon kosher salt; For the Stock Seasoning:; 50 grams rock sugar (2½-inch cube); 7 tablespoons kosher salt; 1 teaspoon MSG (optional); Fish sauce to taste (optional); For the Soup:; 2 pounds pho noodles; 2 cooked California Spiny Lobster tails, divided; ¾ cup thinly-sliced scallions; ¾ cup cilantro; 1 cup thinly-sliced onions; ½ cup fried shallots (optional); 4 limes, quartered; ¼ cup Thai; 2 Thai chilis or jalapeños, sliced

saraspeseafoods.com

Experience authentic Spiny Lobster Pho with Saraspe Seafoods' recipe. Partnered with San Diego chef Mike Le, this dish combines fresh lobster with traditional pho flavors for a unique culinary...

View full recipe on saraspeseafoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saraspeseafoods.com.

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Ingredients

For the Stock:
1 large onion
125 grams unpeeled ginger (3-inch piece)
4½ pounds chicken wings
2 pounds chicken feet (or substitute wings)
2 whole California Spiny Lobsters
6 quarts room temperature filtered water
7 grams star anise (about 7 stars)
7 grams coriander seeds (about 1 tablespoon)
15 grams cassia bark (Chinese cinnamon) (2 x 3-inch piece)
7 cloves
40 grams yellow rock sugar (2-inch cube) (or substitute 1 tablespoon granulated sugar)
1 teaspoon kosher salt
For the Stock Seasoning:
50 grams rock sugar (2½-inch cube)
7 tablespoons kosher salt
1 teaspoon MSG (optional)
Fish sauce to taste (optional)
For the Soup:
2 pounds pho noodles
2 cooked California Spiny Lobster tails, divided
¾ cup thinly-sliced scallions
¾ cup cilantro
1 cup thinly-sliced onions
½ cup fried shallots (optional)
4 limes, quartered
¼ cup Thai
2 Thai chilis or jalapeños, sliced