Rich Lobster Seafood Stew: Boost Your Energy with Deep Flavor!
Beat the Heat with this Hearty Lobster Seafood Stew – A Perfect Energy Booster!
Enjoy a generous and deeply flavorful lobster seafood stew made with pre-cooked lobster. It’s a nutritious and revitalizing dish perfect for special occasions or family gatherings. The tender lobster meat combined with various vegetables offers both delicious taste and health benefits.
Seafood Stew Ingredients- 500g cooked lobster (thawed if frozen)
- 2 pieces dried kelp (kombu), approx. 10x10cm each
- 1 handful dried anchovies (for broth, about 10-15g)
- 2/3 zucchini
- 1/5 carrot
- 10 Korean green chili peppers (or mild green chilies)
- 1 large green onion (scallion)
- 380g firm tofu (1 block)
- 1.5 liters water (about 7.5 cups)
- 2 snow crab sticks or imitation crab meat sticks
Seasoning Ingredients- 2 Tbsp traditional Korean soybean paste (doenjang) (adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp traditional Korean soybean paste (doenjang) (adjust to taste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the broth for a deep, rich flavor. Pour 1.5 liters of water into a pot. Add the 2 pieces of kelp and 1 handful of dried anchovies. Bring to a boil over high heat. (Tip: Adding dried shiitake mushroom stems at this stage will further enhance the umami flavor.)
Step 2
Prepare the vegetables and other ingredients for the stew. Thaw the lobster if frozen, then cut it into bite-sized pieces. Shred the snow crab or imitation crab meat.
Step 3
Slice the zucchini into thick, half-moon shapes (about 0.8cm thick). Slice the carrot thinly and flatly (about 0.5cm thick). Remove the stems from the Korean green chili peppers and slice them in half lengthwise, or leave them whole. Slice the large green onion diagonally into chunky pieces. Cut the firm tofu into large cubes.
Step 4
Once the broth starts boiling, immediately remove the kelp. Let the anchovies simmer for another 5 minutes to extract their flavor, then remove them to get a clear broth. Add 2 Tbsp of traditional Korean soybean paste (doenjang) to the pot and dissolve it well. (Adjust the amount of doenjang according to your preference, as the pre-cooked lobster already has some saltiness.) Bring the broth to a boil again to infuse the doenjang flavor.
Step 5
Cut the prepared pre-cooked lobster into bite-sized pieces. You can remove the shell and take out the meat, or cut the lobster with the shell on (usually into 2-3 segments). (Tip: You can reserve the lobster tomalley (guts) to mix into the broth later for extra richness.)
Step 6
Removing the lobster tomalley is optional, but if you prefer a cleaner broth, it’s advisable to thoroughly clean out the dark tomalley (gill area) from the lobster’s head. This step may not be necessary for lobsters prepared for steaming.
Step 7
When the doenjang-infused broth is boiling, reduce the heat to medium-low. Add the zucchini, carrot, and prepared lobster pieces first. Seafood can become tough if overcooked, so cook them just until done.
Step 8
Once the zucchini and carrot are slightly tender, add the Korean green chili peppers, the large cubes of firm tofu, and the shredded snow crab or imitation crab meat. Gently add these ingredients, being careful not to break the tofu. Ladle some of the broth over the ingredients to help them cook evenly.
Step 9
When all the ingredients are well combined and the stew is at a rolling boil, reduce the heat to very low. Cover the pot with a lid and let it simmer for another 1-2 minutes, allowing the flavors to meld fully into the broth.
Step 10
After you’ve enjoyed most of the initial broth, add a little water to the remaining liquid at the bottom of the pot. Stir in the reserved crab meat, the large pieces of green onion, and 1 Tbsp of minced garlic. Simmer gently over low heat. This process creates a second, wonderfully clear, refreshing, and deeply flavored broth. Replenish your energy with this hearty and delicious lobster seafood stew!
