If you’re wondering what to prepare for the upcoming party, let’s join TasteVN in the kitchen. Check out these 2 super delicious, incredibly easy lobster hot pot recipes that are perfect for a party atmosphere. Give this delicious hot pot a try!
1. Lobster and Mushroom Hot Pot
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Lobster and Mushroom Hot Pot Serves 4
Lobster 7 pieces Chicken broth 1.5 liters Chicken thigh mushrooms 100 gr Enoki mushrooms 100 gr Shimeji mushrooms 100 gr Fresh herbs 1 tablespoon (chopped) Lemongrass 1 stalk (cut into pieces) Garlic 1 tablespoon (minced) Lime leaves 4 leaves (chopped) Lime juice 1 tablespoon Dried chili flakes 1 tablespoon Satay sauce 2 teaspoons Tamarind powder 2 teaspoons Cooking oil 2 tablespoons Common seasoning a little (Sugar/ salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh chicken leg mushrooms
- You should choose mushrooms that have bright colors, are intact without bruises, and mushrooms that are medium-sized, about the size of two fingers, are the best.
- Touch the mushrooms with your hand; they should feel firm yet tender, not too soft or wilted, and if they feel dry and do not leak water, they can be selected.
- Avoid choosing chicken leg mushrooms that have an unpleasant smell when sniffed, have excessively long stems, feel wet and soft to the touch, or are wilted; they usually lack flavor.
How to choose fresh fat mushrooms
- Choose mushrooms that are medium-sized, uniform, not too large or too small, with bright white stems and short bodies.
- Gently squeeze to ensure the mushrooms are not too soft, not mushy, and not leaking water, with intact bodies free from strange spots or bruises, then they can be selected.
- Avoid choosing fat mushrooms that have a white color turning yellow, appear with strange black spots, have an unpleasant smell, and feel wet to the touch.
How to choose fresh enoki mushrooms
- Pay attention to choosing intact mushrooms, not bruised or waterlogged. The mushrooms should be white, with a fine silky cap, and feel smooth to the touch.
- When buying at stores, closely examine the packaging, production information, and expiration date, ensuring the packaging is still intact; vacuum-sealed packages are the best.
- If you observe that the inside of the mushroom package is dry and not waterlogged, then you can select them.
How to Prepare Lobster Mushroom Hotpot
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Prepare the Lobster
Clean and rinse the lobster, then place it in a colander to drain. Use a knife to cut it into short segments along the lobster shell joints.
Use scissors to cut the lobster head in half lengthwise, then cut into small bite-sized pieces.
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Prepare Other Ingredients
Wash the mushrooms and let them drain. Use a knife to slice the chicken leg mushrooms and straw mushrooms into thin, bite-sized pieces.
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Cooking the hot pot broth
Put a pot on the stove, add 2 tablespoons of cooking oil and wait for the oil to heat up, then sauté minced garlic with chopped lemongrass until fragrant. Stir continuously over medium heat until the garlic turns golden, then add 1 tablespoon of dried chili and mix well.
Add all the chicken broth into the pot and bring to a boil, then drop in the chopped kaffir lime leaves, season with 1 teaspoon of seasoning, 1 teaspoon of salt, 1 tablespoon of sugar, 2 teaspoons of satay, 2 teaspoons of tamarind powder, add lime juice, and stir well to dissolve the seasonings completely.
Taste and adjust to suit your family’s palate.
Tip
- Tamarind powder can easily be replaced with tamarind juice.
- The chicken broth can be made by simmering chicken bones directly or purchased in canned form available at supermarkets or grocery stores.
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Final Product
Put a pot of hot broth on the stove, add 1 tablespoon of herbs, wait for the water to boil, then drop in the lobster and dip in plenty of vegetables and mushrooms to savor the wonderful taste that the hot pot brings.
The broth is rich with a sweet and sour flavor combined with a spicy kick, the lobster meat is perfectly cooked and has a pleasant firmness, and dipping it in a homemade sauce makes it incredibly delicious!
2. Lobster Seafood Hot Pot
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Lobster Seafood Hot Pot Serves 4
Lobster 3 pieces Crab 6 pieces Squid 1 piece Lemongrass 3 stalks Shallots 2 bulbs Chili 5 pieces Lime 4 leaves Garlic 2 cloves (smashed) Coconut water 400 ml Cooking oil 2 tablespoons Seasoning salt/ salt a little
How to choose fresh and delicious ingredients
How to choose fresh crabs
- The freshest crabs are those that are still alive, moving actively, and have all their legs and claws intact.
- The silky skin between the joint (elbow) on the crab claw, if smooth and shiny with a pink-red or deep pink color, indicates that the crab has a lot of meat and is plump.
- Use your hand to squeeze the abdomen and the shell of the crab; if it feels firm and solid, those crabs have firm meat, plenty of roe, and are tastier than those with soft abdomen and shell.
- Avoid choosing crabs that are lethargic or moving weakly, as they are often about to die and the meat will not be sweet and delicious.
How to choose fresh squid
- Choose squid that have bright colors, are shiny and smooth, with flesh that is opaque white like fresh milk, and the brown part will have a dark brown color.
- Select squid that are whole, without missing heads or tentacles.
- Touch the body of the squid; if the meat feels firm with good elasticity, not too hard or too soft, mushy, it is a good choice.
- Avoid purchasing squid with drooping heads, easy to pull apart, meat that lacks elasticity, or turning yellow-green, as these should definitely not be bought.
How to Prepare Lobster Seafood Hotpot
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Prepare the Lobster
Wash the lobster thoroughly, use scissors to separate the lobster claws, and separate the head from the body. Continue to cut the lobster head in half lengthwise. Arrange on a plate to wait for dipping into the hotpot broth when eating.
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Preparing crab and squid
Crab bought should be cleaned, using scissors to cut off the sharp legs, separating the crab shell to reveal the meat inside, and placing it in a separate bowl.
Squid bought should have its eyes and beak removed. Gently separate the outer membrane (skin) if desired, hold tightly and gently pull the squid tentacles away from the body, removing the backbone.
Finally, wash with diluted salt water for about 10 minutes, then rinse thoroughly with water, and use a knife to cut into bite-sized pieces, and place on a plate.
Effective ways to remove squid’s fishy smell
- Use force to pull the squid’s head straight away from the body, removing the internal organs and the ink sac.
- Remove the squid’s eyes and beak, then use a knife to make a cut on the squid’s body, and use your hands to peel off the squid’s skin.
- Wash thoroughly with diluted salt water or diluted alcohol mixed with water, which effectively removes the fishy smell.
See details: Effective ways to remove squid’s fishy smell
Correct way to prepare crab
- Keep the crab’s binding string intact, use scissors to pierce straight into the crab’s belly, when the crab stops moving, use a brush to scrub around the crab’s body, and rinse with water until clean.
- Use force to separate the crab shell from the body, remove the hair, belly, and lungs, and that’s it.
See details: Correct way to prepare crab
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Prepare other ingredients
Wash the lemongrass, remove all the dry leaves on the outside, cut into short pieces about 1.5 finger lengths.
Wash the chili, shallots, and lime leaves and let them dry.
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Cook the hotpot broth
Place a pan on the stove, heat 2 tablespoons of oil and sauté 2 crushed garlic cloves until fragrant.
When the garlic is fragrant and golden, add all the lemongrass, chili, lime leaves, and shallots and stir-fry evenly, then add 400ml of fresh coconut water and 500ml of boiled water, continue cooking on high heat.
Season with 1 tablespoon of seasoning powder, 1 teaspoon of salt, stir well, and adjust the taste according to your family’s preference.
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Finished Product
Put the pot of hot pot water on the stove to boil, then gradually add the crab shells to enhance the sweet flavor, making the hot pot more appealing. Dip shrimp, squid, and crab meat as desired, and add plenty of fresh herbs to enjoy alongside.
The broth is sweet and savory with a harmonious balance of sweet and sour, with a hint of mild spiciness that surprises the palate. The seafood is firm, and the meat is tender and delicious, making it addictive!
How to choose fresh and delicious lobster
- You should choose live lobsters, with intact bodies, firm antennae and claws attached to the body, and lobsters that move actively in the water.
- When you catch the lobster, if the body is hard, bent, the shell is smooth, and has bright colors; the lobster claws are translucent, and move normally, it is fresh lobster.
- The joint between the head and body of the lobster should not have any excess meat protruding; such lobsters will be fresh, you can pay attention to this when buying.
How to properly process lobster
- Use scissors or a knife with a sharp tip to stab straight into the meat near the lobster’s head; the lobster will die instantly without risk of injuring you during preparation.
- Gently scrub the entire body of the lobster with a small brush under running water to clean off any dirt stuck on the outside.
- Use a diluted saltwater solution or diluted white wine to wash the lobster again thoroughly, which helps effectively eliminate the fishy smell of the lobster. Prepare as usual.
See more
I hope that with the 2 ways to cook lobster hotpot that TasteVN has just shared can help you make your parties more special. Wish you success!
*Refer to images and recipes from YouTube channels: Life in Canada Nguyen Truong, TUYỀN LÊ: LIFE IN EUROPE NETHERLANDS
