Lobster Bisque with Coconut Milk | Williams Sonoma

Ingredients

• 2 tsp. kosher salt
• 5 lobster tails, each 3 to 4 oz. (90 to 125 g), thawed if frozen
• 1/2 yellow onion, halved through the stem end
• 2 lemongrass stalks, tough outer layers removed and discarded, white portion halved lengthwise
• 2 bay leaves
• 1/4 cup (2 fl. oz./60 ml) olive oil
• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 3 lemongrass stalks, tough outer layers removed and discarded, white portion minced (about 3 Tbs.)
• 1 1/2 Tbs. grated fresh ginger (from about one 3-inch/7.5-cm) piece
• 1/4 cup (2 oz./60 g) tomato paste
• 1/4 cup (2 fl. oz./60 ml) mirin
• 1 Tbs. cornstarch or arrowroot powder
• Kosher salt
• 3 cans (each 13 1/2 fl. oz./400 ml) full-fat coconut milk
• 1 Tbs. coconut sugar or light brown sugar, or more to taste
• Juice of 1/2 lime, or more to taste
• 1/2 cup (1/2 oz./15 g) cilantro leaves
• 8 chives, finely chopped
• 2 green onions, white and green portions, thinly sliced on the diagonal