Cook the lobster in the fish stock for 11 minutes per pound in weight. Remove from the stock and take out all the lobster meat, crush the shells and discard the bones once cool. Cook the noodles in boiling water, drain and place in the middle of the serving bowl, piled high. Add the choppped mint, chilli, gingal and garlic to the soup and cook for 3-4 minutes and then strain. Garnish the top of the noodles with spring onions, lobster meat and herbs. Finish the soup with lemon, sesame oil, fish sauce, coriander leaves and diced chilli. Per serving: 1599 Calories (kcal); 88g Total Fat; (52% calories from fat); 141g Protein; 37g Carbohydrate; 612mg Cholesterol; 2324mg Sodium Food Exchanges: 0 Grain(Starch); 18 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2266g)|
|Recipe Makes: 1|
|Calories from Fat: 696 (31%)|
|Amt Per Serving||% DV|
|Total Fat 77.3g||103 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 452.6mg||139 %|
|Sodium 7751.6mg||267 %|
|Potassium 3908mg||103 %|
|Total Carbohydrate 225g||66 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 212.1g|
|Protein 170.6g||244 %|
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Calories per serving: 2276
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