Coconut Lobster Bisque
Prep time
Cook time
Total time
I make this soup when lobster tails are on sale, so much more economical than whole lobster. I adore lobster bisque, but it's full of heavy cream and I just feel too guilty eating it! So this is a lightened up version using coconut milk, a little curry powder, Sherry, fish stock, tomato paste and garlic & onion. Its incredibly quick and easy to make and the taste is absolutely amazing, very rich and complex with chunks of perfectly cooked lobster! This recipe makes 4 starters or 2 entree bowls.
Author: Ruth Guerri
Recipe type: Soup
Serves: 2 - 4
Ingredients
- 4 small lobster tails
- 2 Tbs of butter
- ½ cup of chopped onion
- 2 garlic cloves, minced
- 2 Tbs of flour
- ⅓ cup of dry Sherry (not cooking Sherry)
- 3 cups of fish stock
- 1 heaping Tbs of tomato paste
- 1 cup of coconut milk (stirred)
- 1½ - 2 tsp of curry powder
- ¼ tsp of paprika
- 1 tsp of salt
- green onions, chopped or fresh basil, chopped for garnish
Instructions
- Start by cooking the lobster tails in a large pot of boiling water for about 7 - 8 minutes. Remove from the pot, cut the shells down the center and remove the meat, cut into small pieces.
- Add 2 Tbs of butter to a soup pot and cook the onion over medium heat for 3-4 minutes, then add the garlic and cook 1 more minute.
Stir in the flour, cook for 1-2 minutes, then add in the Sherry and the fish stock. 
Bring almost to a boil, then turn the heat down and simmer very gently for 15 - 20 minutes. Now stir in the tomato paste, coconut milk, curry powder, paprika and salt. 
Stir and cook for 5 minutes or until heated through and well combined, then just before serving, add in the lobster meat and heat through. Taste and add more salt if needed.
- To serve, ladle into bowls and sprinkle on the chopped onions or basil.
