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.
Recipe courtesy Emeril Lagasse, 2005