YELLOW CURRY LOBSTER BISQUE

THE BISQUE IS BACK!

One of the great virtues of this recipe is that it takes so long to prepare…because sometimes , long lazy days spent at home in the kitchen are the BEST days. The house will smell like love, and this YELLOW CURRY LOBSTER BISQUE will be adored by everyone that brings a rich, velvety spoonful to their lips.

We’re substituting BLUE ELEPHANT Yellow Curry Paste for the more traditional tomato paste, and the bright, nuanced Thai flavors that shine through are certain to make you an instant fan.

The leaves are changing and the weather has cooled, so why not spend a long, lazy day in the kitchen making good food for the people you love?

YELLOW CURRY LOBSTER BISQUE

SERVES: 4 TO 6 | PREP, COOK TIME: 3 HOURS

INGREDIENTS

Kosher salt

2 live lobsters, each 1 1/2 to 2 pounds

3 tablespoons olive oil

1 carrot, chopped

2 ribs celery, chopped

1 medium yellow onion, chopped

3 cloves garlic, crushed

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 tablespoons BLUE ELEPHANT yellow curry paste

1 cup dry white wine

2 cups fish stock

½ cup long-grain white rice

1 cup heavy cream

smoked paprika, to taste

sunflower sprouts, garnish

TECHNIQUE

Fill a large pot with about an inch of water. Stir in 1 tablespoon kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 10 minutes. Remove the lobsters, reserving the salty liquid. Once lobsters have cooled slightly, remove the meat from the claws and tail, again reserving any liquid that comes from the shells. Chop the lobster meat and keep chilled. Next, chop the shells into small pieces and reserve, along with all the lobster remains.

Add olive oil to a large pot over medium heat, add the vegetables and herbs. Sautee until the onions are translucent, then increase heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the BLUE ELEPHANT yellow curry paste and cook for an additional 5 minutes.

Add dry white wine, and allow to cook and reduce for about 5 minutes. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer, cover, and cook for 1 hour.

Strain the broth through a fine sieve or colander, pressing on the solids to extract as much liquid as possible. Clean the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until soft.

Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add most of the chopped lobster meat, heating through, then season to taste with salt and smoked paprika, Serve individually with chopped lobster meat and sunflower sprouts.