Recipe: Curried Mango Soup with Lobster

Curried Mango Soup with Lobster

1 cup pureed ripe mango
1 cup aseptically packed mango nectar (not canned mango pulp)
1 cup canned unsweetened coconut milk
2 tablespoons Penang-style red curry paste, available at some supermarkets and Asian groceries
1 tablespoon finely chopped fresh lemon grass
1-inch piece fresh ginger root, peeled
1 tablespoon light-brown sugar
1 tablespoon unsalted butter
8 ounces lobster meat, cut into 1/2 inch cubes
2 tablespoons dark rum (optional)
salt and freshly ground black pepper

FOR THE SALSA: 1
2 cup finely diced ripe mango
1/2 cup finely diced red bell pepper or a combination of bell pepper and hot red chili peppers
2 tablespoons finely chopped basil
1 tablespoon fresh lime juice

Combine pureed mango, mango nectar, coconut milk, curry paste, lemon grass, ginger root and brown sugar an electric blender and puree until completely smooth. Pour soup through fine strainer into a bowl, pressing to extract as much liquid as possible.

Heat butter in large skillet over medium-high heat. Add lobster and saute until just cooked through, 1 to 2 minutes, turning frequently. Season to taste with salt and pepper.

Pour on rum, if using, and cook over high heat for 30 seconds. Scrape into the soup.

FOR THE SALSA:
Combine remaining mango, red pepper, basil and lime juice in a bowl. Divide soup among four large, flat bowls. Top each with a generous spoonful of salsa and serve.

Servings 4
Source: Pasadena Star News/August 18, 2004