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.



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