Spicy Lobster Bisque with Coconut Milk

Instructions

1. 1

   Heat the coconut oil in a large pot over medium heat.

2. 2

   Add the chopped onions, celery, and carrots to the pot and sauté until the vegetables are softened, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Sprinkle in the smoked paprika, and stir in the red curry paste until the vegetables are well coated.

5. 5

   Pour in the seafood stock and bring the mixture to a simmer.

6. 6

   Add the white rice to the pot and continue to simmer until the rice is fully cooked, about 15-20 minutes.

7. 7

   Once the rice is cooked, blend the soup mixture using an immersion blender or transfer to a blender in batches to achieve a smooth consistency.

8. 8

   Return the blended soup to the pot if needed and bring back to a simmer.

9. 9

   Stir in the coconut milk and lobster meat, and cook until the lobster is heated through, about 5 minutes.

10. 10

    Season the bisque with salt and freshly ground black pepper to taste.

11. 11

    Serve the bisque hot, garnished with chopped fresh cilantro.