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: Our website recommends 9-10 minutes for a 1.25 pound lobster.  Cooking times are based on the individual weights of the lobsters in the pot, not the combined weight of the lobsters in the pot. In other words, you cook six 1.25 pound lobsters for the same amount of time as you cook one 1.25 pound lobster.

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!