Shellfish Stew Over Rice Noodles

Name: Shellfish Stew Over Rice Noodles
Total time: 3 h 30 min
Yield: Four servings
Ingredients: 4 1 1/4-pound lobsters; 2 tablespoons, plus 1 teaspoon, peanut oil; 2 carrots, peeled and cut into 1/4-inch-thick slices; 3 ribs celery, cut into 1/4-inch-thick slices; 6 cloves garlic, peeled and coarsely chopped; 1/2 medium onion, peeled and coarsely chopped; 14 makrut lime leaves; 2 stalks lemon grass, smashed and cut into 3-inch lengths; 1 5-inch piece ginger, unpeeled, coarsely chopped; 1 1/2 tablespoons tomato paste; 2 cups white wine; 6 ounces rice vermicelli; 1 cup julienned carrots; 1 cup julienned snow peas; 1 tablespoon unsalted butter; 6 large shallots, peeled, halved and thinly sliced; 4 cloves garlic, peeled and chopped; 2 Thai chilies or jalapenos, smashed; 5 makrut lime leaves; 1 1/2 teaspoons Sichuan peppercorns; 1 1/2-inch piece ginger, unpeeled, coarsely chopped; 1 stalk lemon grass, smashed and cut into 3-inch lengths; 1 tablespoon hot chili paste; 1/2 cup white wine; 2 teaspoons peanut oil; 1 cup thinly sliced onion; 12 small mussels, scrubbed, beards pulled off; 12 littleneck clams, scrubbed; 12 sea scallops; 16 medium shrimp, peeled and deveined

By Molly O'Neill

Updated June 4, 2020

Total Time: 3 hours 30 minutes
Rating: 3(6)
Comments: Read comments

Featured in: FOOD; Turning On the Juice

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Ingredients

Yield:Four servings

The Stock

41¼-pound lobsters
2tablespoons, plus 1 teaspoon, peanut oil
2carrots, peeled and cut into ¼-inch-thick slices
3ribs celery, cut into ¼-inch-thick slices
6cloves garlic, peeled and coarsely chopped
½medium onion, peeled and coarsely chopped
14makrut lime leaves
2stalks lemon grass, smashed and cut into 3-inch lengths
15-inch piece ginger, unpeeled, coarsely chopped
1½tablespoons tomato paste
2cups white wine

The Stew

6ounces rice vermicelli
1cup julienned carrots
1cup julienned snow peas
1tablespoon unsalted butter
6large shallots, peeled, halved and thinly sliced
4cloves garlic, peeled and chopped
2Thai chilies or jalapenos, smashed
5makrut lime leaves
1½teaspoons Sichuan peppercorns
1½-inch piece ginger, unpeeled, coarsely chopped
1stalk lemon grass, smashed and cut into 3-inch lengths
1tablespoon hot chili paste
½cup white wine
2teaspoons peanut oil
1cup thinly sliced onion
12small mussels, scrubbed, beards pulled off
12littleneck clams, scrubbed
12sea scallops
16medium shrimp, peeled and deveined
1tablespoon nam pla (Thai fish sauce)

Ingredient Substitution Guide

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Preparation

Step 1
To make the stock, place enough water in a large lobster pot to make a depth of 1 inch. Bring to a boil over high heat. Add the lobsters, cover and steam for 5 minutes. Remove the lobsters. When cool enough to handle, twist off the tails and claws. Crack the claws and coarsely chop the heads. Split the tails in half lengthwise and refrigerate. Measure the steaming liquid and add enough additional water to make 10 cups. Place in the pot and set aside.
Step 2
Heat 1 tablespoon of peanut oil in a large, deep, heavy skillet over medium-high heat. Add half the heads and claws and sear, turning often, 10 to 15 minutes. Place in the pot with the water. Sear remaining heads and tails, adding another tablespoon of oil. Add these to the pot and place the remaining oil and the next 7 stock ingredients in the skillet. Lower heat to medium and cook for 5 minutes.
Step 3
Add the tomato paste and cook for 2 minutes. Add the wine and stir, scraping the bottom. Add this mixture to the pot and bring to a boil. Reduce the heat and simmer for 40 minutes, skimming the foam. Strain, place in a saucepan and simmer until reduced to 7½ cups, about 20 minutes. Set aside.
Step 4
To make the stew, place the vermicelli in a large bowl, cover with cold water and let stand for 1 hour. Bring a large pot of water to a boil. Add carrots and blanch for 30 seconds. Add snow peas and blanch for 10 seconds more. Drain and rinse under cold running water. Set aside.
Step 5
Heat the butter in a large skillet over medium-high heat. Add the shallots and cook until browned, about 5 minutes. Add the garlic, chilies, lime leaves, peppercorns, ginger and lemon grass. Lower heat and cook, stirring often, for 5 minutes. Stir in the chili paste and wine and cook for 2 minutes. Stir in the stock, bring to a boil, reduce heat and simmer for 15 minutes. Strain.
Step 6
Heat the peanut oil in a medium-size skillet until very hot. Add onion and cook until edges begin to brown, about 1 minute. Add carrots and snow peas and cook until heated through. Set aside; keep warm.
Step 7
Place the stock in a clean lobster pot and bring to a boil. Add the mussels and clams, cover and cook until most are open, about 3 minutes. Lower the heat to a slow simmer. Lay the lobster tails, scallops and shrimp on top, cover and cook until just cooked through, about 3 minutes.
Step 8
Meanwhile, bring a large pot of water to a boil. Drain the vermicelli and place in the pot for 5 seconds. Drain and divide among 4 very large bowls. Add the nam pla to the stew, divide the shellfish among the bowls and ladle each with broth. Place the vegetables over top and serve.