I’ve been wanting to make lobster bisque even though lobster has never been my favorite ingredient. Interesting because I love seafood especially crustaceans. I originally had the idea for coconut lobster bisque because I frequently use coconut milk in my soups, but then I wanted to make it spicy and that’s where the red curry came in. After a few minor mishaps, that you’ll see below, the flavor came out pretty well.
About 3 lbs of lobster (this wound up being 2 tails for me)
1 can of coconut cream (I used coconut milk but cream would have been much better)
4 cups of chicken broth
4 cups of water
1 stalk of lemongrass
2-3 sprigs of lemon thyme
1 small lime
1 small white onion
4 cloves of garlic
1 tablespoon of red curry paste
Few sprigs of fresh cilantro
Place lobsters in a large stock pot with 4 cups of water. Add some kosher salt and boil for 12 minutes.
12 minutes later… Nice bright red lobster! Leave the water in the pot.
Remove from pot and let cool.
While the lobsters are boiling/cooling, get started chopping the herbs.
I did a rough chop of the herbs and didn’t even cut the lemon thyme at all. We are going blend them later.
After the lobster tails are cool enough to handle, remove the meat from the shells over the pot. This way all the juices go into the pot adding lots of flavor.
Start by twisting the tail off. Place the shells back in the pot and place the lobster meat in a bowl.
Placing lobster meat in a bowl.
Shells in the stock water.
Careful! I sliced my thumb pretty bad on one of the shells!
Lobster meat. Dice into bite sized pieces and set aside.
Add herbs to stock water with shells.
Add 4 cups of chicken broth.
Give that a little stir.
Bring the stock to a boil.
Then cover and let simmer for 45 minutes.
After 45 minutes, place a pot under your colander.
I forgot to put the colander over a pot and got distracted and accidentally poured out some of the
Oh well, added a little extra water and chicken broth to make up for it.
Strain the stock, removing the whole ingredients.
Remove all of the lobster shells but leave the herbs.
Pour stock and herbs into a blender. I did this in two batches. Blend until completely smooth.
It foamed up and spilled over so be sure to do this in multiple batches or you’ll wind up with a huge mess like me!
It got a little foamy but that’s ok.
Add coconut cream. I know I used milk but coconut cream will give this a more bisque-like thickness.
Add one tablespoon of red curry paste. More if you like it super spicy!
The juice of one small lime.
Add in diced pieces of lobster meat. Simmer for 5-10 minutes or until everything is nice and hot.
And there you have it! Lobster bisque! Garnish with cilantro.