Thai Sweet Potato Soup with Grilled Lobster and Cucumber Salad
Revisiting a time in 2007 when I was a private chef cooking for a family – and set the lobster tails on fire….and from that experience – I have created a better recipe and I have redeemed my prior lobster shortcomings…..
4 Servings
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Ingredients:
Thai Sweet Potato Soup :
4 tablespoons butter
1 large yellow onion (diced small)
1 large red bell pepper (diced small)
4 sweet potatoes (peeled, cut into 1/2-inch dice)
2 tablespoons red curry paste
1/8 teaspoon cayenne
2 cups chicken stock
2 (13.5-ounce) cans full fat coconut milk
Kosher salt and freshly ground black pepper (to taste)
Grilled Lobster and Cucumber Salad :
2 tablespoons olive oil
2 lobster tails (halved lengthwise)
2 English cucumbers (peeled, cut into 1/8-inch dice)
1/2 cup rice vinegar
1 tablespoon lime juice
Kosher salt and freshly ground black pepper (to taste)
1/4 cup cilantro (chopped)
1 lime (cut into wedges, to garnish)
Directions:
For the Thai Sweet Potato Soup:
In a large heavy-bottomed pot over medium high heat, melt the butter. Add the onion and red bell pepper and cook until soft and translucent, about 3-4 minutes. Add the sweet potatoes and season with salt and pepper. Cook until sweet potatoes begin to caramelize, adding more olive oil if needed, about 4-5 minutes. Stir in the red curry paste and cayenne and cook for 2 minutes more.
Add chicken stock and coconut milk and bring to a boil. Reduce to a simmer and cook until sweet potatoes are tender, about 25-30 minutes. Season with salt and pepper to taste.
For Grilled Lobster and Cucumber Salad:
Preheat a grill or grill pan to medium-high heat.
Drizzle 2 tablespoons of olive oil over the lobster tail halves. Season with salt and pepper and place on the grill, flesh side down. Allow to cook until opaque and a nicely formed char, about 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the grill and set aside to cool. When completely cooled, remove lobster meat from tails and chop into 1/4-inch dice.
In a small bowl, whisk together rice vinegar, lime juice.
In a large bowl, add cucumbers and toss with rice vinegar mixture and cilantro. Season with salt and pepper, add chopped lobster and toss to combine.
To serve:
Ladle warm soup in bowls and top with grilled lobster and cucumber salad. Serve with a lime wedge.