Step 1: Prepare the Maine Lobster

Cook the lobster however you’d prefer. Since mine were shipped live, I dispatched them quickly and then boiled them.

Step 2:

Boil the lobster for 10 minutes per pound.

A good rule of thumb: 10 minutes for the first pound of lobster and an additional 3-4 minutes for each extra pound or each additional lobster, ensuring the large pot’s water stays boiling.

Step 3:

Once it’s done boiling, place in an ice​ bath for 3 to 5 minutes. Remove the meat from the shells.

Step 4: Prepare the Soup

Slice the ginger, dice the shallot, and mince the garlic.

Step 5:

In a medium pot, heat up the oil on​ medium-low heat. Add the ginger and shallot.

Step 6:

After 3 minutes, add the garlic. After another​ minute or two, add the red curry paste. Stir until fully combined.

Step 7:

Then add the coconut milk and​ stir. Once that has mixed together, add the chicken broth along with the salt, pepper, and sugar.​

Stir and cover with a lid.

Step 8:

Let that simmer on low for 20 minutes.​

Step 9:

In a separate pot, boil the bok choy for 3 to 5 minutes.

Step 10:

Remove and then boil the vermicelli​ noodles according to the package instructions.​

Step 11:

Assemble your bowl by adding some noodles and the bok choy, then pouring in the hot broth.​

Step 12:

Add the lobster on top with some fresh lime, cilantro, and chili oil.

Step 13:

Enjoy!