Call of Cthulhu: Giant Isopod Soup

In Chili & Soup, Recipes by Mark MaskerLeave a Comment

From from Wikipedia

From from Wikipedia

Twisted individual that he is, Dave DeWitt emailed me a link to this story about a 2.5-foot giant isopod that was reeled in while trying to violate an underwater robot. I’m sure he was trying to shock me but the joke’s on him. I’ve played a lot of Dungeons & Dragons. My 20th level paladin slays demons like this for breakfast.
Speaking of, it turns out these Cthulhu-looking sea creatures are related to lobsters and shrimp to the point where you can eat them. Apparently, coastal restaurants in Southeast Asia bisect them, boil the beasts, and remove the meat just like you would with a lobster or a crab. If you’re ever out fishing, or performing a dark ritual from the Necronomicon, and one of these pops up, here’s a spicy Thai soup recipe you can make with one. It also works well with lobster or shrimp.

Call of Cthulhu: Giant Isopod Soup
Recipe Type: Soup
Cuisine: Thai/H.P. Lovecraftian
Author: Heat Scale: Hot
Prep time:
Cook time:
Total time:
Serves: 2 to 4
  • 2 lobster tails (or 3/4 lb one scary looking isopod), cooked
  • 1 tablespoon vegetable oil
  • 1 to 1 1/2 tablespoons Asian Blend spices
  • 4 cups chicken broth
  • 1 tablespoon grated lime zest
  • 1/3 cup uncooked long-grain rice
  • 1 cup unsweetened coconut milk
  • 6 large mushrooms, sliced
  • 2 green onions, chopped
  • 1 thai chile, halved (with seeds)
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lime juice
  1. Remove the isopod or lobster meat from its shell; slice it and it set aside.
  2. Heat oil the vegetable oil in a large saucepan over medium heat. Stir in the spices, then saute for one minute.
  3. Add the broth and lime zest. Bring the liquid to a boil.
  4. Stir in the rice. Cover, reduce the heat, and simmer 20 minutes.
  5. Add the coconut milk and mushrooms. Cook for five minutes, stirring occasionally.
  6. Now add the remaining ingredients except for the lime juice. Stir, then cook 3 to 5 minutes.
  7. Remove the soup from the heat, then stir in the lime juice.


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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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