Thai-Inspired Lobster Bisque

Here’s my Thai-inspired lobster bisque that’s rich, and fragrant, and layers sweet lobster with the warmth of coconut, red curry, and ginger. This is a version of the dish that I created to challenge Chef Bobby Flay! - Chef Stephen Coe
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Ingredients
  

For the Lobster Stock:

  • 2 lobster tails (or 1 whole cooked lobster, shells reserved)
  • 1 tablespoon coconut oil
  • 1 small onion rough chopped
  • 1 stalk lemongrass smashed and cut into 3-inch pieces
  • 3 slices fresh ginger (¼-inch thick)
  • 2 cloves garlic smashed
  • 1 teaspoon red curry paste
  • 4 cups water (or light seafood stock)
  • 1 kaffir lime leaf (optional, but magical)

For the Bisque:

  • 1 tablespoon coconut oil
  • 1 small shallot minced
  • 1 teaspoon fresh ginger minced
  • 1 to 2 tbsp Thai red curry paste (adjust to heat preference)
  • 1 can (14 oz) full-fat coconut milk
  • ½ cup heavy cream
  • 2 tablespoon fish sauce
  • Juice of 1 lime
  • 1 teaspoon palm sugar or brown sugar
  • Lobster meat chopped into bite-sized pieces
  • Fresh cilantro, thinly sliced red chili and lime wedges for garnish.

Notes

Method
Make the stock:
If using raw lobster tails: steam or boil for 4 to 5 minutes until just cooked. Remove meat, set aside, and keep shells.
In a pot, heat coconut oil, sauté onion, lemongrass, ginger slices, and garlic for 3 to 4 minutes until fragrant. Stir in red curry paste for 1 minute to toast it. Add shells, water (or stock), and kaffir lime leaf.
Simmer 20 minutes, then strain and reserve the liquid.
Start the bisque base:
In a clean pot, heat coconut oil, sauté shallot and minced ginger for 2 minutes.
Stir in red curry paste and cook until aromatic.
Pour in strained lobster stock, coconut milk, and cream.
Bring to a gentle simmer.
Season and finish:
Stir in fish sauce, lime juice, and palm sugar. Adjust for balance—should be savory, slightly sweet, and bright. Add lobster meat and warm through for 1 to 2 minutes (don’t overcook).
Serve:
Ladle into bowls, garnish with fresh cilantro, thin red chili slices, and a lime wedge.
Serves 4 to 6.
Recipe by Chef Stephen Coe of  Early Bird Restaurant
287 Main Street
Kingston, MA 02364
(781) 585-4068
EarlyBird-Kingston.com
Note: Lobster claw is an optional garmish!