Tino and Teuila’s Lobster and Sweet Potato Soup

TEAM SAMOA

INGREDIENTS

1 Whole Lobster and 1 tail of another.
2 Cups Sweet Potato (peeled and diced)
2 Celery Stalks
1 Onion
2 litres Water
1 cup Coconut Cream
½ Lemon Juice
Salt
Pepper
Pinch of Sugar
1 handful chopped Coriander
100g Fish Roe
7 fresh water Clams
2 thumbs Ginger
Vegetable Oil

For the Garnish:
Slices of fried sweet Potato
Watercress tips

METHOD

  1. Pull the tail off the lobster then use a big knife to chop off the head and legs.
  2. Take the meat from the tails, roughly chop, and set aside keeping the tail shell, head and legs.
  3. Heat up a heavy frying pan and add vegetable oil.
  4. Chop onions and celery and sauté in the pan add the tail shell, head and legs and cook until you can smell a roasted aroma.
  5. Add the clams and cook, remove them when they open, take the flesh out of the clams.
  6. Add water to the onion and lobster shell mixture (it should be really roasted off by now) and let simmer for 15 mins. Remove the tail flesh and set aside.
  7. Once the broth has achieved a good flavour sieve it through a fine sieve into a clean pot then add the sweet potatoes and bring it back to the boil until the potatoes are just cooked.
  8. Take the pot off the heat and add coconut cream and ½ of the coriander then blend until smooth. Add the lobster tail meat to cook in the broth for another 2 minutes.
  9. Season with lemon juice, salt and pepper.
  10. Dishing: Pour the soup mixture evenly in the bowls. Garnish with clam meat, watercress and fried sweet potato.
 

Team Samoa Recipes Tino and Teuila

Tried this recipe at home? Let us know what you think!

* Please fill out all required fields

Submit

Search

Added to basket

CheckoutContinue shopping