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
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.
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!