Instructions for Making Lobster Pho

Ingredients:

1 cooked lobster tail, meat removed, thinly sliced, shells separate
50g dried shrimp (see note)
1 crushed lemongrass
3 lime leaves, thinly sliced, stem removed, finely chopped (see note)
3cm ginger, finely chopped
200g rice noodles
200ml coconut milk
2 tablespoons mirin (see note)
2 tablespoons fish sauce
1 tablespoon jaggery (see note) or brown sugar
Lemon juice, cut wedge-shaped pieces of lemon to serve
2 long red peppers and 2 long green peppers, seeded, thinly sliced, added to serve
100g cowpeas (see caption) or peas cut into 5cm lengths, blanched
1 cup Thai basil leaves (see note), to serve.

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Step 1: Place shrimp shells, dried shrimp, lemongrass and kaffir lime in a saucepan, pour 1.5L (6 cups) of water. Bring to a boil, reduce heat and simmer for 1 hourPut the ginger in the pot.
Step 2: Soak noodles in hot water for 10 minutes or until tender. Drain and divide into 6 serving bowls.
Step 3: Filter the water and put it in a clean pot (pan) and cook on low heat, add coconut milk, mirin, fish sauce, sugar, lemon juice and chili to boil. Seasoning to taste.
Step 4: Place the lobster meat and beans on top of the noodles, then scoop the broth into a bowl. Serve with basil, add chili and lemon.