For the Curry Paste: Combine all ingredients in a blender until smooth.
1 Coconut (split; juice and meat reserved) 2 cups Water
For the Bisque: Place coconut, water, and meat into a blender and puree, strain through a fine sieve.
1 pound shell on whole Shrimp 1 whole Lobster (killed; cleaned; dismembered; meat reserved and cut into small chunks) 2 tablespoons canola oil 30 Black Peppercorns 2 tablespoons Sweet Paprika 1 tablespoon Coriander (whole; toasted)
In a food processor, chop shrimp and lobster shells until roughly chopped. In a scalding hot stockpot, add the oil and shells and toast over medium heat for about 10 minutes. Add the curry paste to the shell mixture and toast the paste for about 8 minutes. Then add the peppercorns, paprika, coriander, and cook for 5 minutes.
6 vine ripened Tomatoes (rough chopped) 8 Kaffir Lime Leaves 1 bunch chopped Cilantro Palm Sugar and Fish Sauce to taste
Add the tomatoes and simmer approximately 5 minutes and then add water and bring to a boil, lower heat and simmer for about 10 minutes. Add kaffir lime leaves and cilantro, cook another 10 minutes, then add the coconut milk and mix well. Strain and reduce by one third. Add the raw lobster meat and cook until just tender, about 3 to 4 minutes, do not overcook or the lobster will become rubbery. Adjust seasoning with palm sugar and fish sauce.
1 Scallion (green only; sliced) 1 Finger Lime (zested and pearls removed) 1/4 Seedless Cucumber (minced) 1-inch piece of Coconut Meat (cut into small dice)
For Plating: Ladle the bisque into a bowl and top with the garnish of scallion, finger lime, cucumber and coconut.