Lobster Broth:
1 tablespoon peanut oil
2 cups sliced yellow onions
2 tablespoons chopped lemongrass
2 teaspoons chopped cilantro leaves
2 cloves garlic, peeled and smashed
2 pounds lobster bodies and shells
1 star anise pod
8 cups water
2 carrots, thinly sliced
1 1/2 tablespoons chopped fresh gingerroot
1 cinnamon stick, broken in 1/2
2 tablespoons whole black peppercorns
To Assemble the Pho:
12 ounces rice vermicelli noodles
3 tablespoons fish sauce
3/4 pound chopped lobster meat, from the tails and claws
1 cup thinly sliced green onion, white and green parts
2 cups bean sprouts
1/2 cup chopped fresh cilantro leaves
2 small green chiles, sliced
2 small red chiles, sliced
Lime wedges, for garnish
Mint, for garnish
1 cup bean sprouts, for garnish
In a large non-tick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the lemongrass, cilantro root and garlic and cook for 30 seconds. Add the lobster bodies, star anise, water, carrots, ginger, cinnamon and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Remove stock from the stove and strain through a fine strainer. Place in a new stockpot and bring to a simmer.
Meanwhile, bring a pot of water to a boil. Add the noodles to the water and boil until just tender, then drain in a colander.
To assemble the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Drain the boiled noodles in a colander and divide among 4 soup bowls. Divide the remaining ingredients among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges, mint and bean sprouts and serve immediately.
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