Southeast Asian Lemon and Coconut Soup

2 4-oz. lobster tails

2 stalks lemongrass or lemon zest (use 3 long strips)

2 14 ½ oz. cans reduced-sodium chicken broth

1 TBSP slivered ginger

1 cup unsweetened coconut milk

2 TBSP soy or fish sauce

2 TBSP fresh lime juice

1/3 cup thinly sliced scallions

2 TBSP basil (opt.)

Bring large pot of water to boil. Meanwhile, pound lemongrass stalks until flattened. Discard dry ends. Cut bulb sections into 1-inch pieces. Put lemongrass (or substituted lemon zest), broth, and ginger in saucepan. Bring to a boil, reduce heat to low, cover pot, and simmer 15 minutes. Remove lemon zest.

Plunge lobster tails in boiling water. Simmer 5 minutes and drain well. When cool enough to handle, remove meat. Cut tail in half lengthwise, then slice thinly. Set aside.

Add coconut milk and soy sauce to the broth. Bring to simmer over medium heat. Add lobster and heat through. Take from heat and stir in lime juice to taste. Stir in scallions and basil, and serve.

Alternative seafood: shrimp, crab, monkfish, clams, mussels.