Go Back

curry lobster bisque

A paleo curry lobster bisque.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths


  • 1 lb. fresh lobster
  • 1 C. white wine
  • 1 Tbsp. ghee or butter
  • 1/2 onion chopped
  • 5 or 6 cloves of garlic
  • 1/2 jalepeno deseeded
  • 1.5 inch pice of ginger
  • 4 C. chicken stock
  • 2 oz. red curry paste
  • 1 C. crushed tomatoes
  • 1.5 C. coconut cream
  • 1/2 Tbsp. honey
  • 1/2 lime juice
  • salt and pepper to taste


  • In a large stock pot, bring 3 C. of water and 1 C. of white wine to a boil
  • Cut open the underbelly portion of lobster and place lobster into boiling liquid
  • Cook for about 10 minutes give or take, depending on size of individual lobsters.
  • Meanwhile, add 1 Tbsp of ghee to hot pan and add onions, cook until translucent
  • Once lobster is done, fish out of pot and let cool
  • Once cooled, break shells open, remove flesh and set aside (I recommend doing this over the pot to catch any excess liquid as you are using it to create a stock/broth)
  • When onions are done add them into the stock pot and simmer
  • Peel ginger
  • Add garlic, ginger and jalapeƱo to small food processor or blender and pulse till minced, you should have a paste like substance. (If you don't have either appliance a fine mince will suffice)
  • Add a small amount of ghee or butter back into the saucepan you used to cook the onions
  • Add garlic, ginger, jalapeno paste and cook on medium until lightly browned and aromatic
  • Once cooked, add paste into stock pot with broth and onions
  • Add chicken stock and bring to a boil
  • Using an immersion blender, blend stock until consistency is smooth and bring boil to a simmer
  • Add coconut cream and red curry paste and immersion blend lightly to combine coconut cream, curry paste and broth
  • Add crushed tomatoes, honey and juice of half of lime
  • Roughly chop cooled lobster meat and add to pot
  • Simmer for 10-15 minutes
  • Salt and pepper to taste