Coconut Lobster Bisque
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 4
 
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.
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
  1. 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.
  2. 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.
  3. To serve, ladle into bowls and sprinkle on the chopped onions or basil.
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/coconut-lobster-bisque/