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Lobster
Recipes
Soups
Creamy Lobster & Mango Bisque
1½ cups celery, diced
1½ cups carrots, diced
3 cups onions, diced
4 ounces olive oil
2 Tablespoons garlic, diced
2 Tablespoons shallots, diced
4 ounces butter
4 ounces flour
1 cup tomato paste
6 ounces rum
2 whole star anise
1 leek, white part only
2 quarts lobster stock
12 ounces coconut milk
2 mangoes, 1 diced/1 pureed
2 Tablespoons sirachi
2 ounces chive kim chee
16 wanton wrappers
3 lobsters, cooked & diced
24 sugar cane skewers
2 Tablespoons tamarind lacquer
8 pinches coconut, toasted
Sweat celery, carrots and onions in olive oil till tender,
add garlic and shallots. Add butter and flour, cook for 5
minutes. Add tomato paste, cook stirring constantly for 3
minutes. Add rum, star anise, and leek, reduce by half,
add stock and coconut milk. Simmer for 40 minutes. Add
mango puree and sirachi, cook for 10 more minutes. Strain
through a fine mesh strainer, keep hot till service time.
Chive Kim Chee Wantons:
Put about 1/8 ounce kim chee in the center of a 4 inch
wanton wrapper. Pull the corners up and seal with
cornstarch and water. Fry in saute pan till crispy. Place
2 wantons in each soup bowl.
Steam lobster till done. Pick out meat, dice tail and
claws into chunks and skewer them with sugar cane. Brush
skewers with tamarine lacquered and heat on grill a few
minutes before service. Dice remaining lobster and retain.
To serve, heat bisque and place in bowl. Add the rest of
the lobster meat, diced 3 lobster sates. Sprinkle with
coconut
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Questions and wholesale inquiries
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ayup@coastallobster.com