Coconut Lobster Soup: Blending Soup Season With Summertime
This is a tropical soup that plays nicely with some of the reserved lobster meat as a garnish on the side of the bowl. Right before you serve you can steam the chunks of lobster meat for 2 to 3 minutes in a basic steamer basket set into a lidded sauce pot.
Large sauce pot
Fine mesh sieve
4 cups of lobster or shellfish stock
2 tablespoons of grated ginger
2 cloves of minced garlic
2 tablespoons of red Thai curry paste
1 stalk of lemon grass, halved and chopped
1 tablespoon of tomato paste
1 cup of medium white wine, such as Pinot Grigio
1 cup of clam juice
1 tablespoon of lime juice
1 can of coconut milk
2 tablespoons of coconut oil
½ teaspoon of white pepper
4 ounces of lobster meat, steamed and reheated
Here is how to make Coconut Lobster Soup recipe:
Step 1: Melt 2 tablespoons of coconut oil in a large sauce pot over medium heat. When the oil starts to shimmer add the ginger, lemon grass and tomato paste. Toss continuously while you sauté for 1 to 2 minutes or until tomato paste coats the other ingredients and the garlic is light golden brown.
Step 2: Deglaze the pot by adding the white wine and scraping any seared bits off the bottom with a spatula.
Step 3: Add the red Thai Chili paste, clam juice and coconut milk. Reduce the heat to low, lid and simmer for 10 minutes.
Step 4: Add the lobster stock to the sauce pot. Then strain the solids through a fine mesh sieve.
Step 5: Set up a steamer basket with 2 inch of water in small sauce pot over medium high heat. Add the lobster meat and stem for 2 to 3 minutes.
Step 6: Allow the soup to come back up to a simmer. Then add the lime juice and white pepper. Serve immediately with steamed lobster meat on the lip of the bowl.