Executive chef Sylvain Delpique puts lobster bones, lobster bodies, julienne vegetables, lemon grass, ginger, cilantro, mint and basil in the top of a vacuum coffee percolator. In the bottom, he pours lobster broth seasoned with Thai aromatics and percolates it for 10 to 12 minutes. That is poured at tableside into a bowl garnished with egg noodles, ginger, lobster won tons and julienne shiitake mushrooms.
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