Create a comforting Lobster Rice-Noodle Soup with tender lobster, fresh rice noodles, and fragrant broth. Perfect for any season, this dish combines premium seafood with authentic flavours. Whether it’s a family dinner or a special occasion, this recipe brings warmth and sophistication to your table. Pearl Seafoods offers high-quality lobster delivered across Sydney, making it easy to prepare this delicious soup at home. Follow our simple recipe and elevate your dining experience with the best seafood Sydney has to offer.
Ingredients List
600g cooked lobster meat
Lobster shells (from above)
200g raw shrimp, shells on
2 stalks lemongrass, bruised
4 makrut lime leaves
6 cups water (1.5L)
1 thumb-sized piece of ginger, sliced
300g rice noodles
2 tablespoons fish sauce
1 tablespoon soy sauce
Juice of 1 lime
1 long red chilli, thinly sliced
1 cup bean sprouts
1/2 cup fresh coriander leaves
3 spring onions, sliced
Steps
Combine lobster shells, shrimp, lemongrass, and makrut lime in a pan with 1.5L (6 cups) water. Bring to a boil, then reduce heat to low and simmer for 1 hour. Add ginger and stir.
Soak rice noodles in hot water for 10 minutes or until softened. Drain and evenly divide into 6 serving bowls.
Strain the stock and transfer it to a clean pan over low heat. Stir in coconut cream, mirin, fish sauce, sugar, lime juice, and chilli. Heat through and adjust seasoning as needed.
Top the noodles with lobster meat and beans, then pour the hot stock over the top. Garnish with Thai basil, extra chilli, and lime wedges before serving.
