Asian lobster and scampi soup - enjoyment in a bowl!

This soup is very good and has lots of flavor and nutrition. The key to getting the good taste is the broth.


  • 6 pcs lobster
  • 2 pcs large raw scampi
  • 4 dl homemade chicken broth (or purchased)
  • 1 pcs large ginger
  • 4 pcs chili with seeds
  • 4 cloves garlic
  • 2 pcs shallots
  • 1 dl Hoisin sauce
  • 1 pcs lime
  • 2 pcs carrot
  • 1 pk sugar peas
  • 2 tsp sesame oil
  • 1 tbsp sugar
  • 2 pcs spring onion
  • coriander

Here, broth is created on the lobster and I mix this with homemade chicken broth. Once you have created the broth, the rest is very easy. The soup is perfect as an appetizer or if you fancy something good one evening.

Scampisuppe 1

Step 1

Start by finding a large pan and fill it with water. Put the live lobsters in the water for 60 seconds before putting them in cold water.

Scampisuppe 3

Step 2

This makes them easier to get out of the shell. Break off the tail and set aside. Find a new pan and put in some neutral oil. Heat well and add chopped chili, ginger and garlic. Put in the shell of the lobster and cook on high heat for a few minutes. Pour on cold water so it covers the lobster and cook for about 1 hour. Strain the broth and pour back into the pan. The rest you can just throw away :-) Mix in chicken broth, hoisin sauce, lime juice and sesame oil. Cook until you get a suitably strong taste. Taste if you need more sugar, salt or acid.

Scampisuppe 2

Step 3

Cut carrot into nice thin strips and add to the soup 5 minutes before serving. Add the sugar peas when there are 2 minutes left to serve.

Scampisuppe 4

Step 4

Fry the scampi for 2 minutes in the pan on a little over medium heat and add to the soup just before serving.

Scampisuppe 5

Step 5

Divide the lobster into nice pieces and add to the soup just before serving. Sprinkle with fresh coriander and serve. Enjoy a powerful and strong soup! Good luck.

Scampisuppe 6