Lobster soup-bird's nest
113 g superior bird’s nest, soaked until soft and stewed
1 lobster, weighs 450 g
1/2 cup carrot dices
1/2 cup onion dices
2 tbsps fresh cream
fried smoked bacon, diced
Steaming ingredients for dried scallops :
1 tsp Chinese rose wine
1 tsp ginger juice
2 tsps oil
19 g rock sugar, 1/4 tsp salt, 3 tbsps rice wine, 2 tsps Shaoxing wine, 1 tbsp light soy sauce and 4 slices of ginger.
- Release urine of lobster. Rinse, halve, devein and cut into chunks.
- Cook head and tail of lobster in 5 cups of water until 3 cups of liquid remains and filter.
- Heat 1/2 tbsp of oil. Add carrot, celery and onion and saute. Add lobster and stir fry until shell becomes red or for 2 minutes. Add 1 cup of lobster soup, reduce to low heat, bring to the boil and turn off the stove. Remove lobster and shell. Put vegetable dices and soup into blender and blend to the very fine consistency. Return to the pot. Add the remaining 2 cups of lobster soup and bring to the boil. Add bird’s nest and cook for 5 minutes. Add salt, cream, lobster meat and fried bacon and serve immediately.