Spicy Shrimp and Lobster Coconut Soup
2 (4-inch) pieces lemongrass stalk, smashed
1 teaspoon whole coriander seeds
2 teaspoons olive oil
1/2 cup diced yellow onion
1/2 red bell pepper, seeds and stem removed, and diced
2 teaspoons minced garlic
4 teaspoons minced fresh ginger
2 cups shrimp stock
1/2 Scotch bonnet pepper, seeded and minced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces medium shrimp, peeled and deveined
2 spiny lobster tails, meat removed and diced
2 1/2 cups unsweetened coconut milk
1/4 cup fresh lime juice
3 to 4 tablespoons chopped fresh cilantro leaves
Fresh cilantro sprigs, for garnish
Place the lemongrass stalks and coriander in dampened cheesecloth and tie together with kitchen twine. Set aside.
Heat oil in a medium stockpot over medium-high heat. Add onions and bell peppers, and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add the spice bag, shrimp stock, and Scotch bonnet pepper. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.
Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and chopped cilantro and cook 2 to 3 minutes or until heated through. Remove the spice bag from the soup and ladle into warmed soup bowls. Garnish with fresh cilantro sprigs and serve immediately.
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