The Waldorf Astoria's Thai Lobster Bisque with Mango and Basil

Note from Cheri: The recipe, text and photo below are reprinted with permission from The Waldorf Astoria Cookbook by John Doherty with John Harrisson (2006 Bullfinch Press). Perhaps no New York City property conjures images of luxury, elegance and history as much as the famed Waldorf Astoria Hotel. Since the 1890s the Waldorf Astoria has been one of a handful of the world's greatest hotels, continually serving as the "home away from home" of royalty, international dignitaries, celebrities and the world's most important movers and shakers. Anyone who knows and loves the hotel will want this book as a souvenir -- it's beautifully produced, filled with full color photography and insightful essays on the hotel;s history and innovations. If you've ever dined (or if you haven't) at the hotel, you can now recreate many of its most famous dishes with the recipes in this book. Click here to learn more about this elegant cookbook and for more authentic Waldorf Astoria recipes.

If you have ever enjoyed lobster bisque, I guarantee you are going to love this version. The addition of flavors from Thai cuisine transforms a rich and classic soup into a contemporary dish that's flat-out exciting to eat. The coconut milk counters the spiciness, and the mango and vinegar provide just enough acidity to cut the richness and pull all the other elements together. This soup can also be served in demitasse cups for a cocktail party or predinner taster, and can be served year-round.

For the Bisque: 3 live female lobsters (about 1 1/2 pounds each)* 3 tablespoons olive oil 1/2 cup brandy 1 cup sliced lemongrass, dry ends discarded 2 cups sliced red onion 2 cups sliced fennel 1/2 cup minced ginger 2 tablespoons minced garlic 1/2 cup tomato paste 2 teaspoons Thai red curry paste 1/2 cup freshly squeezed lime juice 6 cups canned unsweetened coconut milk 2 dried bay leaves 7 sprigs fresh thyme 1/2 teaspoon dried red pepper flakes salt and freshly ground white pepper to taste For the Garnish: 2 mangoes, peeled, pitted, and finely diced 2 tablespoons minced fresh basil 1 tablespoon unseasoned rice wine vinegar

Serves 8 To prepare the Bisque: Place a live lobster on a cutting board and, using a cleaver or sharp chef's knife, cut down through the middle of the lobster head to reveal the dark green egg sack (coral); carefully remove it and reserve. Remove and discard the remaining innards from the head. Use the cleaver or knife to separate the claws, claw joints, and tail from the body. Chop the claws and body into 2- to 3-inch pieces; leave the tail whole. Repeat for the remaining lobsters. Heat 2 tablespoons of the olive oil in a large saucepan or stockpot and set over high heat until the oil is hot and shimmering. Add the lobster pieces and heads and cook until the shells are bright red, 8 to 10 minutes. Remove the lobster shells from the pan and transfer to a bowl. Pour the brandy into the pan and, using a wooden spoon, deglaze over medium heat for 1 to 2 minutes. Pour the contents of the pan into the bowl containing the lobster. Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat until it is hot and shimmering. Add the lemongrass, red onion, and fennel and cook until wilted, about 8 minutes. Add the ginger and garlic and cook for 3 minutes longer. Add the tomato paste and curry paste and cook for another 2 minutes. Add the lime juice, coconut milk, 6 cups of water, the bay leaves, thyme, and red pepper flakes. Return the lobster shells and brandy to the pan, stir well, and bring to a boil. Turn down the heat and simmer for about 4 minutes. Remove the lobster tails from the soup and set aside to let cool. Then remove the tail meat from the shells, dice, and set aside. Pass the lobster roe through a fine-mesh sieve and whisk it into the soup. Continue to simmer the soup, uncovered, for 1 hour. Strain the soup into a clean saucepan and adjust the seasoning with salt and pepper; keep warm over low heat, stirring occasionally. To Prepare the Garnish: Place the mango in a mixing bowl and add the diced lobster tail meat. Add the basil and vinegar and mix well. To Serve: Arrange the lobster and mango in the center of warm soup bowls and carefully pour the soup on top. *Chef's Note: This recipe calls for female lobsters because they contain coral, the name given to the unfertilized eggs or roe of the lobster. Coral is so called because, when cooked, this caviar turns a lovely pink-red coral color.