Red Curried Lobster Bisque w/ Crispy Tempura Fritters Red Curried Lobster Bisque w/ Crispy Tempura Fritters
  1. In a large pot, heat butter and sauté onions, garlic, and ginger for 1 minute.
  2. Add Lobster Base, curry paste, and tomato paste, sauté for 2 minutes.
  3. Add sake and continue to cook until sake has reduced and all is blended.
  4. Add flour and continue to sauté 1 minute, stirring constantly to combine all ingredients.
  5. Add water and coconut milk. Simmer on medium heat, stirring occasionally for 15-20 minutes until the bisque has thickened.
  6. Using a hand-held submersible blender, puree the mixture until smooth. It should be well blended and with no visible particulate. Taste for seasoning and add salt and white pepper as needed.
  7. Transfer to individual serving bowls, floating crispy Lobster Fritters in center with thinly sliced green onion and drizzle lime juice over the top.
  8. Chef's Note: Scallops, shrimp, or any other desired seafood can be substituted for even more variety.
  9. Combine all dry ingredients into a large mixing bowl and stir with a whisk to evenly combine. (Tempura Fritters)
  10. Slowly pour carbonated soda water into the bowl and gently whisk all ingredients together just until all flour has been absorbed and there are no visible lumps. Be cautious as over-stirring will make it less delicate and crisp. (Tempura Fritters)
  11. Dip Lobster pieces into dry flour and shake to remove excess flour.
  12. Dip into prepared tempura batter, allowing excess to drip on before entering fryer.
  13. Gently drop into deep fryer at 177°C/350°F for 2 minutes until golden brown.
  14. Place on paper towels to remove excess oil.
Chef's Note: Three 355 ml/12 oz. beers can be substituted for the soda water. This will provide an additional layer of flavor if desired and will work with multiple fried items, i.e. onion rings, fish, vegetables, etc.