Thai Lobster Bisque

1 whole lobster, killed, cleaned and dismembered, meat reserved and cut into small chunks
1# shell on shrimp, whole
2T canola oil

Aromatics for curry paste:
2 heads garlic, peeled
4 shallots, peeled
4 lemongrass stalks, outer layer removed
8 scallions, whites only
1” piece of ginger, peeled
1” piece of galangal, peeled

For Bisque:
1T coriander, whole toasted
2T paprika, sweet
30 black peppercorns
6 ea vine ripened tomatoes, rough chopped
8 kaffir lime leaves
1 bunch cilantro, chopped
1 coconut, split, juice and meat reserved
2 C water
fish sauce and palm sugar to taste

Garnish:
1 finger lime, zested and pearls removed
¼ seedless cucumber, minced
1 scallion, green only, sliced
1” piece of coconut meat, cut into small dice

Method:
For the Curry paste: combine all ingredients in a blender until smooth.
For Coconut milk: Place coconut water and meat into a blender and puree, strain through a fine sieve.
For the Bisque: 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. Add the tomato 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 a 3rd. Add the raw lobster meat and cook until just tender, about 3-4 minutes, take care not overcook or the lobster will become rubbery. Adjust seasoning with palm sugar and fish sauce.

To Plate: Ladle the bisque into a bowl and top with the garnish of scallion, finger limes, cucumber and coconut.


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