Giant Shrimp and clams in Hot-and-Sour-Lemongrass Broth

By Gibby

Chef Gary Robins of the Biltmore Room in New York created this recipe.

Ingredients

• 2 1/2 lb of Lobster
• 15 large shrimp
• 1/2 lb of squid
• 5 stalks of lemongrass, crushed and cut in 3 in pieces
• 6 cups Japanese dashi (prepared according to packet instructions)
• 5 tbsp chili paste (preferably Nam Prik Pao from Thailand)
• 6 tbsp of fish sauce
• 1/4 cup lime juice
• 1 tbsp palm sugar or light brown sugar
• 1 lb of sea scallops
• 1/2 lb Manila clams
• 1 head of fennel, sliced into 1/8 in wide strips
• 1/4 lb bok choy shoots,sliced lengthwise
• 1 lb mussels 1/4 lb Taylor Bay Scallops (optional)
• 1/4 torn Thai basil leaves
• 1/4 cup torn cilantro leaves

Preparation

Step 1

Separate the tails and claws from the lobsters and cut each tail and claw into thirds. Split the lobster heads in half and each half in thirds, reserving them for the broth. Peel the shrimp, leaving the heads and tails on and reserving the shells. Clean the squid and cut the bodies into 1/3 in rounds.

Broth:
Place the reserved lobster heads, shrimp shells, and 3 stalks of the lemongrass in a 4=quart saucepan, and cover with dashi. Bring to a boil over moderate heat; reduce to a simmer, and cook for 10 minutes.Remove from heat,cover and allow to rest for 10 minutes. Pour though a fine trainer, disguard the shells and let the broth cool.
Place the chili paste in a bowl and wish in the cooled broth followed by the fish sauce, lime juice, and sugar. Arrange the scallops, lobster tails and claws in the bottom of a 6 qt pot, add the remaining lemongrass, and cover with the broth. Place over moderate heat cover and as soon as broth starts to boil, add the shrimp,clams,fennel, and bok choy shoots. Return to a boil and add the mussels, Taylor Bay scallops, and squid rings and testicles. Cover and cook until all of the shellfish have just opened. Stir in Thai basil and cilantro, let rest for 1 minutes, then serve with jasmine rice.