Curried Lobster Bisque

30 minutes to roast lobster shells
60-80 minutes to cook
Total time: 1 hour and 30-50 minutes

8 cups

30 minutes to roast lobster shells
60-80 minutes to cook
Total time: 1 hour and 30-50 minutes

8 cups

The rich flavor of this dairy-free, curried lobster bisque is worth the time and effort. It reheats easily, so it can be made ahead of time and warmed while you entertain.

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Ingredients

3 live chick lobsters, steamed* (carefully save all broth and shells)
2 large onions, peeled and quartered
2 large carrots, washed and cut into 4 pieces each
2 large stalks celery, washed and cut into 4 pieces each
5 large whole garlic cloves
5 fresh thyme sprigs
2-15 oz cans seafood stock
1 1/2 cups Sauvignon Blanc
2 teaspoons kosher salt and 1/2 teaspoon whole black peppercorns
1-bunch cilantro, stems and leaves, divided
1 large bay leaf
2 tablespoons olive oil
1 cup chopped shallots
1 tablespoon Red Curry Paste
1-13.5 oz can Coconut Milk
1/2 cup flour
*Steamed lobsters from the market (when on sale) are a time saver and cost effective!

Directions

Separate lobster meat from shells, over a bowl to save all broth. Refrigerate meat and broth, separately. Preheat oven to 400°.
Put all shells, onions, carrots, celery, garlic and thyme in a roasting pan. Add 1 cup water and roast for 30 minutes.
Pour contents of roasting pan into a soup pot. Add seafood stock, 4 cups water, wine, salt, peppercorns, stems of cilantro, bay leaf and reserved lobster broth, which has been strained through a fine mesh strainer. Bring to a boil and turn down to a simmer. Cook until stock reduces to 6 cups. Strain into a bowl.
Add oil to soup pot and heat over a medium heat. Add shallots and cook until golden. Add Red Curry Paste and cook 1-2 minutes. Slowly stir in reduced stock and simmer until Red Curry is dissolved.
Meanwhile, whisk Coconut Milk with flour until smooth. Slowly whisk mixture into bisque. Stirring, cook 5 minutes. Blend bisque until smooth and return to pot. Add reserved lobster meat and simmer until heated through. Sprinkle with chopped cilantro and serve.