But let the soup cool and sit for about 30 minutes, or more depending on your timing, then right when you’re ready to serve, ...

This video shows the traditional preparation of live lobster miso soup, a dish prized for its rich flavor and fresh seafood ...

A warm soup in the middle of summer ... To celebrate this short and sweet harvest window, this lobster and corn chowder brings two worlds of flavor together — the sweet nectar of summer corn ...

Drain well and divide the noodles between two large soup bowls. Top with wilted spinach. Add the lobster to the hot soup just long enough to heat through, then ladle soup and lobster over the ...

Chef Robert Fathman has created a monster. His lobster soup is far beyond the usual bisque; instead of using lobster stock to fortify the stuff, he relies on both fresh and caramelized lobster meat.

While making the broth, prepare the other ingredients. Peel away the tough fibres from the bamboo shoot until only the tender core is left. Cut the bamboo into 5mm (¼in) dice.

Ingredients. 1 litre water. 10g dashi powder. 2 tbsp mirin. 1 tbsp soy sauce. 2 tbsp white miso. 150g dried udon noodles. 20 spinach leaves. 1 small cooked lobster tail, sliced into medallions ...

This viral 5-ingredient Lobster Bisque Pasta lives up to the hype — but only with this one small adjustment. While rich and flavorful, the bisque can be overpowering straight from the container.

Ingredients. 1 litre water. 10g dashi powder. 2 tbsp mirin. 1 tbsp soy sauce. 2 tbsp white miso. 150g dried udon noodles. 20 spinach leaves. 1 small cooked lobster tail, sliced into medallions ...