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Lobster Pho

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Lobster Pho


  • 1 ½ lb. lobster
  • 5 ounces of hake or other white flakey fish
  • 4 ounces of vermicelli noodles
  • 20 ounces lobster stock (Recipe follows)
  • 8 mussels, scrubbed and debearded
  • 1 red chili, sliced thin
  • 1 ounce fish sauce
  • 3 wedges of lime
  • 4 sprigs of mint
  • 6 leaves of cilantro (Vietnamese is preferred)
  • 10 Thai basil leaves
  • 2 ounces of bean sprouts
  • 1 tablespoon sriracha
  • 1 tablespoon hoisin sauce


Blanch or steam lobster in shells for 2 minutes. Remove the lobster shells, allow lobster to cool and then cut into small chunks. Reserve meat and set aside.

Bring a pot of water to a boil; add vermicelli noodles to the water and cook till al dente. Drain and set aside.

In a large pot, warm the lobster stock over medium heat, careful not to boil. Add mussels and hake to the liquid. Once mussels are cooked and open, add chili slices, cooked noodles and lobster meat. Add fish sauce and juice of one lime wedge to broth; salt to taste.

On a separate plate, place all remaining ingredients and serve as garnish for pho.

Lobster Stock:

  • 1 carrot, diced
  • 1 head of celery, diced
  • 1 onion, diced
  • 3 garlic cloves, smashed
  • 2 shallots, sliced thinly
  • 8 lobster heads, cleaned and roasted
  • 1/3 lb. shrimp shells
  • 2/3 c. tomato paste
  • 2/3 c. white wine
  • Water
  • 1 stalk celery, diced
  • 1 onion, grilled and diced
  • 3 garlic cloves, smashed
  • 2 shallots, sliced thinly
  • 6 ounces ginger
  • 1 bunch scallions, thinly sliced
  • 8 lobster heads, cleaned and roasted
  • 1/3 lb. shrimp shells
  • 3 grams cloves, toasted
  • 3 black cardamom, toasted
  • 2 star anise, toasted
  • ½ chinese cinnamon sticks, toasted


Sweat onions, carrots, celery, garlic and shallots in oil; cook while stirring frequently until onions begin to brown. Add tomato paste and cook for 5 more minutes. Deglaze mixture with white wine. Add roasted lobster bodies and 1 lb. of shrimp shells to mixture. Cover with water until water just covers top of all shells.

Bring liquid to simmer and skim liquid surface every 5 minutes. Leave stock on heat for 45 minutes on simmer, careful not to boil.

Strain stock; reserve liquid and all ingredients.

In a new pot, add all remaining ingredients and cover with original lobster stock.

Add additional water if necessary to make sure lobster shells are covered. Let liquid simmer, careful not to boil for 45 minutes.

Strain liquid again, pack in sealable container and freeze.