curry lobster bisque

1 In a large stock pot, bring 3 C. of water and 1 C. of white wine to a boil
2 Cut open the underbelly portion of lobster and place lobster into boiling liquid
3 Cook for about 10 minutes give or take, depending on size of individual lobsters.
4 Meanwhile, add 1 Tbsp of ghee to hot pan and add onions, cook until translucent
5 Once lobster is done, fish out of pot and let cool
6 Once cooled, break shells open, remove flesh and set aside (I recommend doing this over the pot to catch any excess liquid as you are using it to create a stock/broth)
7 When onions are done add them into the stock pot and simmer
8 Peel ginger
9 Add garlic, ginger and jalapeño to small food processor or blender and pulse till minced, you should have a paste like substance. (If you don't have either appliance a fine mince will suffice)
10 Add a small amount of ghee or butter back into the saucepan you used to cook the onions
11 Add garlic, ginger, jalapeno paste and cook on medium until lightly browned and aromatic
12 Once cooked, add paste into stock pot with broth and onions
13 Add chicken stock and bring to a boil
14 Using an immersion blender, blend stock until consistency is smooth and bring boil to a simmer
15 Add coconut cream and red curry paste and immersion blend lightly to combine coconut cream, curry paste and broth
16 Add crushed tomatoes, honey and juice of half of lime
17 Roughly chop cooled lobster meat and add to pot
18 Simmer for 10-15 minutes
19 Salt and pepper to taste