Steamed Garlic Lobster/ Shrimp and White Soup

Instructions:
Prepare the Lobsters:
Bring a large pot of water to a boil. Once boiling, add the lobsters and cook for 2-3 minutes until they turn bright red. This step is to kill the lobsters humanely and make them easier to handle. Remove the lobsters and let them cool slightly.
Split the Lobsters:
Using a sharp knife, split the lobsters in half lengthwise. Remove and discard the stomach sac (located behind the eyes) and the dark intestinal vein. Remove the claws and crack them slightly with a lobster cracker or the back of a knife.
Prepare the Garlic Sauce:
In a small pan, heat the butter and olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
Stir in the soy sauce, oyster sauce, and sugar. Mix well and let it simmer for another minute. Remove from heat.
Steam the Lobsters:
Arrange the lobster halves in a steamer basket, cut side up. Spoon the garlic sauce evenly over the lobster meat.
Place the basket over a pot of boiling water, cover, and steam for about 8-10 minutes, or until the lobster meat is opaque and cooked through.
Garnish and Serve:
Remove the lobsters from the steamer and transfer to a serving platter.
Garnish with chopped parsley or cilantro.
Serve with lemon wedges on the side.
Tips:
If you don’t have a steamer, you can improvise by placing a heatproof plate on top of a small inverted bowl inside a large pot. Add water to the pot just below the level of the plate and cover with a lid.
Adjust the amount of garlic to your preference. More garlic can be added for a stronger flavor.
Serve with crusty bread or steamed rice to soak up the delicious garlic sauce.
Enjoy your delicious and elegant steamed garlic lobster!
Instructions:
Prepare the Shrimp:
Season the shrimp with a pinch of salt and black pepper.
Cook the Shrimp:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
Prepare the Base:
In the same pot, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Roux:
Stir in the flour and cook for about 1 minute to form a roux. This will help thicken the soup.
Add Liquids:
Gradually whisk in the chicken broth, ensuring there are no lumps from the flour.
If using, add the white wine and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
Thicken the Soup:
Stir in the heavy cream, salt, black pepper, paprika, and thyme. Let the soup simmer for another 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
Combine and Heat Through:
Return the cooked shrimp to the pot and simmer for another 2-3 minutes until the shrimp are heated through.
Garnish and Serve:
Ladle the soup into bowls and garnish with chopped parsley.
Serve with lemon wedges on the side for a fresh squeeze of citrus flavor.
Tips:
For a richer flavor, you can add a splash of sherry or brandy instead of white wine.
If you prefer a thicker soup, you can add an extra tablespoon of flour when making the roux.
Serve with crusty bread or over rice for a heartier meal.
Enjoy your creamy, comforting shrimp with white soup!