Submitted by: Chef Rob Evans, Hugo's Restaurant, Portland, ME

See more like this in: Professional Recipes, Soups/Stews

INGREDIENTS:

(Makes 2 cups)

10 Maine lobster bodies, lungs and heads trimmed
1c. rough cut carrots
1 c. rough cut onions
1 c. rough cut celery
2 Tbs tomato paste
½ c. sherry
3 Tbs curry powder
zest of ½ orange
juice of 1 orange
2 bay leaf
1 cinnamon stick
1 tsp smoked paprika
5 cups water
3 cups coconut milk
3 lemon grass chopped

DIRECTIONS:

In a heavy bottom pot with a little canola oil, sauté the Maine lobster bodies until they start to brown. Add tomato paste and stir for 1 minute. Add carrots, celery, onions, curry, bay leaf, cinnamon, orange zest, orange juice, and sherry. When sherry turns syrupy, add water and coconut milk and bring to a simmer.

Simmer for 1 ½ hours, strain and reduce to 2 cups, season with salt