Lobster Bisque
The coconut milk makes the lobster cream soup really creamy and delicious! And it also has a mix of important minerals to offer: Calcium, magnesium and phosphorus support the body by strengthening bones and nerves and keeping them healthy.
The lobster cream soup is - as the name suggests - prepared with a not insignificant amount of lobster. If the lobster is not available for you, you can alternatively use North Sea crabs.
Ingredients
- Ingredients
- 4 shallots
- 2 tsps freshly grated ginger
- 2 Tbsps soybean oil
- 2 sprigs Lemongrass
- 150 milliliters Coconut milk (canned, unsweetened)
- 800 milliliters fish stock (from glass container)
- 50 grams Lobster paste (from glass container)
- salt
- peppers
- 4 Lobster claw (cooked)
- 1 red chili pepper
- 2 sprigs cilantro
- 1 tsp Coconut flakes
Preparation steps
Peel shallots and finely dice. Heat soybean oil. Cook shallots and ginger until soft. Rinse lemongrass, cut into rings and add to the pan. Sauté for 3-4 minutes. Add coconut milk and bring to a boil. Stir in fish stock and lobster paste and let soup boil for about 15 minutes. Then puree with an immersion blender and strain through a fine sieve. Boil soup again and season with salt and pepper.
Meanwhile, cut lobster claws into cubes. Leave arm pieces intact when possible. Rinse chili pepper, remove the seeds and all white interior skins and cut into fine strips. Toast coconut in a pan without oil. Pour the soup into bowls and top with lobster meat and arm pieces. Serve with chili pepper slices, cilantro and coconut garnish.