Lobster and Shrimp Miso Soup

This luxurious miso soup with salmon, shrimp, and lobster is suitable for a celebration, and J. and I had it on Thanksgiving. Though it’s an elegant soup, it’s very easy to make. And it’s delicious…

As I’ve gotten older, annual traditions make me rebel. It’s been years since we’ve sat down together for the customary over-indulgence of turkey. Daughter, husband, and I almost developed a tradition of making seafood paella for the holiday. But when she went to live in Spain, paella seemed too much. You could say we’ve settled on seafood of some sort for the celebration…

Seafood Miso Soup
Kaisen Miso-shiru
serves 4
page 224

  • 9 ounce lobster tail
  • 8 ounces boned and skinned salmon
  • 5 ounces large shrimp
  • 4 cups dashi
  • 1 sprig fresh dill
  • 1 Tablespoon olive oil
  • ½ cup diced carrot
  • ½ cup diced daikon
  • ½ cup diced potato
  • ½ cup diced celery
  • ½ cup diced onion
  • ½ cup Saikyo miso (sweet white miso)
  • 1 Tablespoon akamiso (brown miso)

•• Place the lobster tail underside up on a cutting board, and use culinary shears to cut the shell left and right sides. It’s like struts or ribs rather than solid. Remove the shell from the underside then use a knife to release the flesh. Cut the tail meat into quarters. Save the shell for serving.

  • •• (I didn’t manage to keep the tail attached, but it would have been prettier. (Note: removing the meat from the shell may be easier if you steep the tail in boiled water for 2 – 3 minutes.)
  • •• Peel and devein the shrimp
    •• Put the shrimp and lobster shells into a medium pot with some dill and the dashi. Bring the mixture to a boil over medium heat, and simmer for 5 minutes, skimming any emerging foam.
    •• Strain the broth through a sieve lined with a finely woven cotton cloth. Reserve the shell.
    •• Cut the salmon into 1 ½-inch squares.
    •• Heat the olive oil in a large pot over medium heat. Add all the diced vegetables, and cook for 2 minutes, stirring. Add the stock, and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the vegetables are soft, about 15 minutes.
    •• Add the salmon, and cook for 3 minutes. Add the miso, lobster tail, and claws (and shrimp). Cook for 2 – 3 minutes.
    •• Serve immediately in individual bowls, with the seafood prominently displayed on the shell. Use chopped dill for color.

  • •• (my note: be really careful not to overcook the seafood—it continues to cook in the hot broth while you are serving and it would be a shame to overcook this good food!)

    Thanksgiving includes: turkey, dressing, two kinds of cranberry sauce, the green bean-canned mushroom soup casserole, mashed potatoes, gravy, cloverleaf rolls, relishes, crudites, candied yams, those canned black olives with the holes that we used to put on our fingertips, pumpkin pie, apple pie, and days and days of leftovers with recipes to disguise the turkey that everyone is bored with. I’m exhausted and overstuffed just thinking of it!
    return to the regular post

    If you are not viewing this in Safari, then you won’t see the fancy shadows I used around the pictures. If you are curious then look at page 2 for a picture of the effect…

    4 thoughts on “Lobster and Shrimp Miso Soup

    1. It does looks amazing. (And I’m a firm believer in people creating their own traditions.)

      But about your suggestion to put the lobster tail in boiling water — have you done it? I ask because one thing I learned from living in New England is that the tail alone should not be boiled, only steamed or broiled. For some reason, when the tail is off the lobster, boiling makes it rubbery.

      • I’ve not heard that. I haven’t had a problem with it. Once you add miso to soup you never boil it. Keep it just below a simmer to heat it. I should make that more clear.

        But next time I’ll try steaming it. It would be easier to get the meat out of the shell if it were already cooked.

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