Thai Lobster Bisque

By polloazul

Ingredients

• 1 teaspoon vegetable oil
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 onion, peeled and chopped
• 1 head garlic, cut in half horizontally
• 1 1/2 tablespoons peeled ginger, sliced
• 1/2 lemongrass stalk, cut into 1-inch pieces and smashed
• Shells from 2 lobsters, broken
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon whole peppercorns
• 12 cups water
• 1 cup lite coconut milk
• Juice of 1 lime
• Cooked lobster meat, for garnish

Details

Servings 4
Adapted from foodiereflections.com

Preparation

Step 1

Pour the oil into a large pot over set over medium heat. Add the carrot, celery, onion, garlic, ginger and lemongrass. Saute for 5 minutes. Add the lobster shells and cook for 5 minutes, stirring every minute.

Stir in the tomato paste, salt and peppercorns, then pour in the water. Increase the heat to high and bring the water just to a boil, then decrease the heat to low and simmer uncovered 1 hour and 45 minutes.

Cool slightly then strain the broth into a pot through a fine mesh sieve. Discard shells and vegetables. Gently simmer the broth again for 1 hour to reduce then add the coconut milk and lime juice. Adjust seasonings to taste.

To serve, divide the soup into four large bowls and garnish with cubed lobster meat.