Lobsters is a treat anytime of the year, but more so in the summer when they are abundant. I grew up eating lobsters boiled and served with butter. As I got exposed to more cuisines such as New England seafood stew and French bouillabaisse, I can’t help but play with lobster and the Vietnamese flavor profile. My mom and I came up with this recipe using our love of lobster and traditional curry soup blend with some western influences. Try out this crowd pleasing lobster curry bouillabaisse at your next gathering.
This recipe is rated easy and take 30-45 minutes to make.
2 lobsters (1.5 lbs each)
1 14 fl oz can of coconut milk
1 14 fl oz can of chicken broth
1 teaspoon of minced ginger
3 teaspoons of soy sauce
3 tablespoons of Madras curry
2 tablespoons of sake (Kwang Tung Miju – Chinese Sake)
2 large shallots (4 halves)
2 tablespoons of red onion
1 tablespoon of minced garlic
4 red Thai chili
4 yellow sweet peppers
½ teaspoon of ground pepper
Cilantro for garnish
Prepare the lobster by cutting the live lobsters into a few pieces (see picture and video). *Warning: this can be a bit graphic for the squeemish.
The alternative is to have the store cut up the lobster for you and cook it as soon as you get home. Lobster meat does not taste good if it is not cook right away.
Lightly crack the claw with a heavy knife or meat tenderizer so the lobster meat can absorb the broth.
Pull apartthe lobster head and discard the brains and guts from the lobster head.
Remove the roe and set aside for later.
Using the knife, cut apart the body of the lobster (the part with the tiny legs). Remove the lungs and discard.
Rinse the lobsters part thoroughly.
Prepare the minced red onion, garlic and ginger.
Cut the yellow sweet peppers into 4 parts and the scallions into three parts.
Heat a wide and deep pan/pot with enough olive oil to coat the pan. Add 1 tablespoon of minced garlic and wait for a few seconds before adding 2 tablespoons of diced onion. When the onion and garlic are brown, add the 1 teaspoon of minced ginger.
Add the lobsters and 3 tablespoons of curry. Mix well.
Add 1 cup of coconut milk.
Stir, cover with a lid and lower the heat to medium for 2 minutes.
Add 3 teaspoons of soy sauce, sugar, roe and 2 cups of chicken broth. Stir to incorporate the ingredients. Turn the heat to high. Add shallots and Thai chilies. Cover to boil for approximately 3 minutes.
Add the bell peppers, 2 tablespoons of sake and ground pepper. Stir to incorporate the ingredients.
Add scallions and turn off the heat.
The lobster should be served hot and right off the stove.
You can also prepare this dish in advance and just cook the lobster right before serving.
Authors: Susan Tran and Chau Hoang