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!