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1
Bring 2 cups of water to a boil in a large, wide pot.
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2
Add the lobsters, cover and steam for 10 minutes.
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3
When cool enough to handle, remove the tail and claw meat and set aside.
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4
Place the shells back in the pot.
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5
Add 6 cups of water, the wine and lemon grass and bring to a boil.
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6
Reduce heat and simmer for 30 minutes.
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7
Strain through a fine-mesh sieve and place in a large saucepan.
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8
Meanwhile, quarter the potatoes.
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9
Turn each potato quarter by carving it with a paring knife into a football shape about 1 1/4-inches long, ideally with 7 sides.
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10
As you finish each one, drop them into a bowl of water.
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11
Use a channel knife to cut 4 evenly spaced grooves down each carrot.
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12
Cut the carrots across into 1/8-inch-thick slices.
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13
Bring the broth to a boil and stir in the fish sauce.
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14
Drain the potatoes and add them to the broth with the carrots.
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15
Reduce the heat and simmer until tender, about 10 minutes.
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16
Add the scallions and snapper, adjust the heat so the broth is at a slow simmer and cook until the fish is just cooked, about 5 minutes.
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17
Split the lobster tails in half.
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18
Ladle the soup among 4 bowls.
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19
Garnish each with half a lobster tail and 1 claw and serve immediately.
