Spicy Lobster Shell Bisque

Lobster Stock

• 4 cups used lobster shells, such as claws/legs/tails (really, as much as you have left over)
• 2 liters water
• 1 large carrot, cut into large pieces
• 2 large celery ribs, cut into large pieces
• 1 onion, halved
• 1 head of garlic, halved around the equator
• 2 sprigs of thyme
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 2 tablespoons grapeseed or canola oil

Lobster Bisque

• 4 lobster bodies, cleaned
• 3 tablespoons grapeseed or canola oil
• 3 large celery ribs, cut into large pieces
• 1 large carrot, cut into large pieces
• 2 medium shallots, halved
• 2 stalks of lemon grass, cut 1/2 and bashed
• 4 fat cloves of garlic, bashed
• 1 large finger (approx 3-4") of ginger, sliced
• 2 dried lime leaves
• 1/4 bunch of cilantro, with stems
• 1 tablespoon red curry paste
• 2 tablespoons tomato paste
• splashes brandy
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups coconut milk (not the low fat variety)
• 2-3 liters lobster stock, recipe above
• 1 pint half and half or milk in a pinch
• 2 tablespoons fish sauce
• 1/2 lime, juiced
• to taste salt and pepper

1. Preheat your oven to 350F. Lightly oil the lobster bodies and other shell pieces and roast them until fragrant.
2. Make your lobster stock by heating 2 tbsps of oil into a medium sized stock pot. Add the onion, garlic, carrot, celery, peppercorns and thyme. Soften for about 10 minutes - without browning. Add the scrap shells - but not the lobster bodies. Add water and simmer for 2 hours, or even longer [sometimes if I'm keen, I'll do mine overnight]. Strain and set aside.
3. Heat a large stock pot with oil. Add your shallots, carrot and celery - sweat for 15 minutes. Add the lemon grass, garlic, ginger and lime leaves. Cook for another 5 minutes. Add the tomato paste, curry paste and cilantro and stir.
4. Add the brandy and light it (You may want to turn your stove top off until the flame is gone). Once the alcohol is burnt off, add the butter. Allow it to melt and add the flour to form a roux. Once the roux is well cooked, add the coconut milk and strained lobster stock - bring it to a boil. Add cream or milk.
5. Add the roasted lobster bodies. Turn the temperature down to medium-low and cook for around an hour, stirring occasionally. Strain your bisque through a fine mesh sieve to serve.
6. Season to your liking with fish sauce, lime juice, as well as more salt and pepper. Enjoy with a big piece of buttered crusty bread.