Lobster Noodle Soup (Pho)

By kathryns

If you steam the lobsters, you need to execute them with a sharp knife first. Otherwise, boil

Ingredients

• 4 1–1/2-pound lobsters
• 5 ears of corn, kernels removed, cobs reserved
• 1 large fennel bulb, fronds removed, bulb cored, thinly sliced
• 1 large leek, white and pale-green parts only, thinly sliced into rings
• 2 baby eggplants, sliced into 1/4-inch rounds
• 1 ounce dried porcini mushrooms
• 2 cups broccoli rabe, thick stems removed
• 1/3 cup tomato paste
• 2 tablespoons Old Bay seasoning
• 2 pints cherry tomatoes, halved, divided
• Kosher salt
• 1 pound linguine
• 4 radishes, trimmed, quartered
• 1 cup basil sprigs, plus more
• Olive oil, parsley leaves, cilantro leaves, thinly sliced fresh chiles, and lemon wedges (for serving)

Preparation

Step 1

Bring 6 quarts water to a boil in a large stockpot. Add lobsters, cover, and cook 8–10 minutes. Transfer lobsters to a rimmed baking sheet. Let sit until cool enough to handle, then separate claws and tails from bodies; return bodies to pot. Add corn cobs, sliced fennel, leek, eggplants, mushrooms, broccoli rabe, tomato paste, Old Bay seasoning, and 1 pint cherry tomatoes. Pick meat from tails and claws; set meat aside. Add shells to pot and bring to a boil. Cook, stirring occasionally and adding water as needed to keep everything submerged, until liquid is opaque, thick, and very flavorful, 50–60 minutes.

Using a slotted spoon, remove solids from lobster broth; discard (you want to get rid of the shells and cobs, but don’t worry about getting every last aromatic); season with salt. Add linguine and cook, stirring occasionally, until al dente, 8–10 minutes. Remove from heat and stir in corn kernels, radishes, 1 cup basil, and remaining cherry tomatoes.

Chop reserved lobster meat into bite-size pieces; drizzle with oil just to coat. Divide linguine and broth among bowls and top with lobster meat, fennel fronds, parsley, cilantro, chiles, and more basil. Squeeze lemons over top; drizzle with oil.