Loster Shells with head
Preheat the oven to 400 F. With a hard object, crush lobster shells, and head. Put on a tray, and roast the shells. Remove the lobster shells from the oven -- and reserve. Put into a large pot.
2 cans Chicken Stock
1 inch piece Ginger (peeled; smashed)
3 stems Lemongrass (smashed)
2 Star Anise
1/4 cup Mirin
3 Garlic cloves (smashed)
4 Shanghai Bok Choi (cut in quarters; lengthwise; washed well; leaving attached to core)
1 can Coconut Milk
1 small can Tomato Paste
Add chicken stock, ginger, lemongrass, star anise, mirin, and garlic. Simmer for 40 minutes with the lid off until reduced by 40 percent. In the meantime, poach the bok choi in the liquid, until slightly wilted. Remove and set aside. Strain the lobster stock and return to the pan. Continue to simmer, and add the heavy cream and coconut milk. Reduce 20% more, and add 1 tablespoon tomato paste. Add salt to taste. Set aside.
1 cup Dried Porcini Mushrooms
2 pounds Cod Filets (preferably 2 pieces; each piece cut in half)
1/2 cup Olive Oil
1/2 stick Unsalted Butter
In a grinder, grind the dry porcini mushrooms, not too fine, and spread them evenly on a plate. Take the cod, and press into the porcini mushrooms on one side only. Heat a frying pan, large enough to hold all four pieces of fish, and add the remaining olive oil, and the butter. When hot, add the cod, porcini side down. Cook until slightly brown, and flip over. Sear the other side for approximately 2 more minutes, or until the fish is just barely cooked through. Remove from pan.
1/2 pound fresh shitake mushrooms or 1 cup dried shitake mushrooms (if using dry shitakes reconstitute in warm water for 10 minutes; rinse well and cut off hard stems; cut shitakes into thin strips)
1 Garlic clove (minced)
In a sauté pan, add 2 tablespoons oil. Add shitake mushrooms and the minced garlic clove. Saute for 2 minutes, and add the bok choi. Heat through, then remove from heat.
2 green Scallions (cut into thin strips)
In shallow bowls, place a little of the shitake-bok choi at the bottom, and divide evenly between four bowls. Spoon some of the lobster stock over the vegetables. Place the cod, porcini side up on top of the vegetables, and top with the scallions.