Spicy Thai Asparagus Soup with Lobster                

 tags (edit): Bon Appetit Magazine @Vogel @Try Soon! Soup Main Dish  

 

Ingredients

4 tablespoons Butter (1/2 stick) divided
1 pound asparagus tough ends trimmed, cut into 1-inch lengths
1 cup chopped onion
3 cloves garlic chopped
2 tablespoons chopped shallots divided
1 tablespoon chopped fresh lemongrass (from bottom 3 inches of stalks)
1 tablespoon Thai green curry paste (see Note)
3 1/4 cups canned unsweetened coconut milk (see Note)
1/4 cup Whipping cream
1 teaspoon fresh lemon juice
1 each uncooked frozen lobster tail thawed
2 teaspoons chopped fresh tarragon


 

Instructions
 Melt 2 tablespoons butter in heavy large pot over medium heat. Add asparagus, onion, garlic, 1 tablespoon chopped shallots, lemongrass, and curry paste. Saute until vegetables begin to soften, about 10 minutes. Add coconut milk and cream; bring to boil. Reduce heat and simmer uncovered 30 minutes.

Working in batches, puree soup in blender until smooth.

Stir in lemon juice; season with salt and pepper. Keep warm.

Using kitchen shears, cut down center of lobster shell. Bend back shell and remove lobster meat. Chop meat into 1/2-inch pieces. Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Stir in remaining 1 tablespoon shallots. Saute shallots until soft, about 1 minute. Add lobster and tarragon; saute until lobster is cooked through, about 2 minutes.

Divide soup among 4 bowls. Top with lobster mixture; serve.


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Yields: 4 Servings
     Bon Appetit magazine, April 2005

 notes:  * Available in the Asian foods section of some supermarkets and at Asian markets.
** Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Cuisine:  

Main Ingredient: