1. In a small pot, bring 4 cups of water to a simmer. Add the lobster tails and cook until bright red and cooked through, 8 minutes. Remove the tails from the water, and allow to cool until safe to handle, 5 minutes.
2. Using scissors, cut a line down the back of the lobster tails. Carefully remove the meat. Dice the meat into large pieces and set aside. Return the shells to the water and bring to a boil. Boil until the water is reduced by half, 10 minutes. Strain the lobster stock through a fine-mesh strainer into a large bowl and set aside.
3. In a large pot, melt 3 tablespoons of the butter over medium heat. Add the onion, carrot, and celery and cook, stirring often, until the onions are translucent and the vegetables are tender, 5 to 6 minutes.
4. Add the sake and cook until reduced by ¾, 3 minutes. Add the gochujang and miso and stir to create a paste. Pour in the reserved lobster stock, chicken stock, and cream. Bring to a simmer.
5. Transfer the soup to a blender and blend on high until smooth, 3 minutes. Return the soup to the pot and heat to just below a simmer. Season with salt and keep warm.
6. In a small saucepan, melt the remaining ½ tablespoon of butter over medium heat. Add the lobster meat and fry, stirring often, until lightly browned and warmed through, 2 to 3 minutes.
7. Ladle the soups into bowls, add an equal portion of the lobster meat to each bowl and garnish with the mint. Serve with the lemon wedges. Leftover soup will keep in an air tight container in the refrigerator for up to 2 days.
Shop Ingredients
Directions
1. In a small pot, bring 4 cups of water to a simmer. Add the lobster tails and cook until bright red and cooked through, 8 minutes. Remove the tails from the water, and allow to cool until safe to handle, 5 minutes.
2. Using scissors, cut a line down the back of the lobster tails. Carefully remove the meat. Dice the meat into large pieces and set aside. Return the shells to the water and bring to a boil. Boil until the water is reduced by half, 10 minutes. Strain the lobster stock through a fine-mesh strainer into a large bowl and set aside.
3. In a large pot, melt 3 tablespoons of the butter over medium heat. Add the onion, carrot, and celery and cook, stirring often, until the onions are translucent and the vegetables are tender, 5 to 6 minutes.
4. Add the sake and cook until reduced by ¾, 3 minutes. Add the gochujang and miso and stir to create a paste. Pour in the reserved lobster stock, chicken stock, and cream. Bring to a simmer.
5. Transfer the soup to a blender and blend on high until smooth, 3 minutes. Return the soup to the pot and heat to just below a simmer. Season with salt and keep warm.
6. In a small saucepan, melt the remaining ½ tablespoon of butter over medium heat. Add the lobster meat and fry, stirring often, until lightly browned and warmed through, 2 to 3 minutes.
7. Ladle the soups into bowls, add an equal portion of the lobster meat to each bowl and garnish with the mint. Serve with the lemon wedges. Leftover soup will keep in an air tight container in the refrigerator for up to 2 days.