Lobster Cream Soup

Ingredients

• 4 shallots
• 20 g freshly grated ginger
• 2 tbsp soy oil
• 2 stalks lemongrass
• 150 ml coconut milk
• 800 ml fish stock (from the can)
• 50 g lobster paste (from the can)
• Salt
• pepper (ground)
• 4 cooked lobster claws
• 1 red chili pepper
• 2 sprigs coriander leaves
• 1 tsp coconut flakes

Instructions

1. 1.

   Peel and finely dice the shallots. Heat the soy oil in a pot. Sauté the shallots and ginger until translucent. Wash, trim, slice lemongrass into rings and add to the shallot mixture. Cook for another 3–4 minutes. Pour in the coconut milk and bring to a boil once. Stir in the fish stock and lobster paste and let the soup reduce for about 15 minutes. Then puree and strain through a fine sieve. Bring the soup back to a boil and season with salt and pepper.

2. 2.

   Meanwhile, cut the lower part of the lobster claws into cubes as a soup garnish. Leave the claw tips whole. Wash, trim, deseed, remove all white membranes from the chili pepper and slice into thin strips. Toast the coconut flakes in a dry pan until golden. Ladle the soup into bowls, add the lobster meat and claw tips, and garnish with chili, coriander, and toasted coconut flakes before serving.