Lemongrass Lobster Bisque with Coconut Milk

To make the stock, in a large pot over high heat, bring 6 cups (48 fl. oz./1.5 l) water and the salt to a boil. Add the lobster tails, onion, lemongrass and bay leaves and cover. Cook until the lobster tails turn bright red, 4 to 5 minutes. Meanwhile, fill a large bowl with ice water.

Using tongs, transfer the lobster tails to the ice bath. Remove the cooking liquid from the heat and reserve.

Once the lobster tails are cool enough to handle, slice them in half lengthwise, remove the veins and carefully remove the meat from the lobster tails, reserving the shells. Set aside four of the lobster tail halves for garnish. Chop the remaining lobster tail meat into bite-size pieces.

Transfer the lobster meat to a covered container and refrigerate until ready to use. Transfer the shells back to the cooking liquid.

Place the cooking liquid with the lobster shells back over high heat. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the liquid is reduced by half, about 40 minutes. Remove the shells and strain the liquid through a fine-mesh sieve into a heatproof measuring cup or bowl. You should have about 3 cups (24 fl. oz./750 ml) of lobster stock; discard the solids. Set the stock aside.

To make the bisque, in a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent but not browned, 5 to 8 minutes. Add the garlic, lemongrass and ginger and continue to cook until fragrant, about 2 minutes. Stir in the tomato paste and cook until it darkens slightly, about 2 minutes.

Add the mirin to the pot and deglaze the pan, scraping up any bits stuck to the bottom of the pot and cooking until the liquid is evaporated, about 1 minute. Stir in the cornstarch and 2 tsp. salt until combined. Shake two of the cans of coconut milk and add the entire contents of the cans to the pot. Open the third can of coconut milk, without shaking, and spoon the solid coconut milk at the top of the can into the pot. (Discard the rest of the liquid in the can or save for another use.) Add the stock and whisk to combine. Increase the heat to high, bring a boil, then reduce the heat to medium and simmer, uncovered, until reduced slightly, about 10 minutes.

Using an immersion blender, blend the bisque until smooth. (Alternatively, working in batches, transfer the mixture to a blender, filling it no more than halfway for each batch, and carefully blend on high speed until smooth. Return the pot.) Season with salt to taste. Add the 1 Tbs. coconut sugar and the juice of 1/2 lime. Taste and add more coconut sugar or lime juice, if desired.

Add the chopped lobster meat to the bisque and cook over medium heat until the lobster is just heated through, about 5 minutes. Ladle the bisque into four bowls. Top each bowl with one of the reserved lobster tail halves and garnish with the cilantro, chives and green onions, dividing them evenly. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen