Lobster Bisque with Coconut Milk

Name: Lobster Bisque with Coconut Milk
Total time: 120 min
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

www.williams-sonoma.com

A dairy-free recipe for lobster bisque from the Williams Sonoma Test Kitchen.

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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