Gregg's Thai Lobster Bisque
545aa122-48b8-4290-9f2a-e11d509b2ac4
Savory Bisque
skill level
Moderate
time
60-120min
servings
4
cost
$$
Contributed by : Gregg
A taste of Lobster, Shrimp, Curry, and Coconut.
things you'll need.
ingredients
- For the Curry Paste:
- 2 heads peeled Garlic
- 4 peeled Shallots
- 4 Lemongrass stalks (outer layer removed)
- 8 Scallions (whites only)
- 1-inch piece of Ginger (peeled)
- 1-inch piece of Galangal (peeled)
- For the Bisque:
- 1 Coconut (split; juice and meat reserved)
- 2 cups Water
- 1 pound shell on whole Shrimp
- 1 whole Lobster (killed; cleaned; dismembered; meat reserved and cut into small chunks)
- 2 tablespoons canola oil
- 30 Black Peppercorns
- 2 tablespoons Sweet Paprika
- 1 tablespoon Coriander (whole; toasted)
- 6 vine ripened Tomatoes (rough chopped)
- 8 Kaffir Lime Leaves
- 1 bunch chopped Cilantro
- Fish Sauce and Palm Sugar to taste
- For Plating:
- 1 Scallion (green only; sliced)
- 1 Finger Lime (zested and pearls removed)
- 1/4 Seedless Cucumber (minced)
- 1-inch piece of Coconut Meat (cut into small dice)
kitchenware
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step 1ingredients 2 heads peeled Garlic
4 peeled Shallots
4 Lemongrass stalks (outer layer removed)
8 Scallions (whites only)
1-inch piece of Ginger (peeled)
1-inch piece of Galangal (peeled)instructions For the Curry Paste: Combine all ingredients in a blender until smooth. -
step 2ingredients 1 Coconut (split; juice and meat reserved)
2 cups Waterinstructions For the Bisque: Place coconut, water, and meat into a blender and puree, strain through a fine sieve. -
step 3ingredients 1 pound shell on whole Shrimp
1 whole Lobster (killed; cleaned; dismembered; meat reserved and cut into small chunks)
2 tablespoons canola oil
30 Black Peppercorns
2 tablespoons Sweet Paprika
1 tablespoon Coriander (whole; toasted)instructions In a food processor, chop shrimp and lobster shells until roughly chopped. In a scalding hot stockpot, add the oil and shells and toast over medium heat for about 10 minutes. Add the curry paste to the shell mixture and toast the paste for about 8 minutes. Then add the peppercorns, paprika, coriander, and cook for 5 minutes. -
step 4ingredients 6 vine ripened Tomatoes (rough chopped)
8 Kaffir Lime Leaves
1 bunch chopped Cilantro
Palm Sugar and Fish Sauce to tasteinstructions Add the tomatoes and simmer approximately 5 minutes and then add water and bring to a boil, lower heat and simmer for about 10 minutes. Add kaffir lime leaves and cilantro, cook another 10 minutes, then add the coconut milk and mix well. Strain and reduce by one third. Add the raw lobster meat and cook until just tender, about 3 to 4 minutes, do not overcook or the lobster will become rubbery. Adjust seasoning with palm sugar and fish sauce. -
step 5ingredients 1 Scallion (green only; sliced)
1 Finger Lime (zested and pearls removed)
1/4 Seedless Cucumber (minced)
1-inch piece of Coconut Meat (cut into small dice)instructions For Plating: Ladle the bisque into a bowl and top with the garnish of scallion, finger lime, cucumber and coconut.