Ingredients
Ridge gourd (Dappalam/Tori) – 2 medium, peeled & cut into pieces
Tamarind – lemon-sized ball, soaked and pulp extracted
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Red chili powder – ½–1 tsp
Salt – to taste
Oil – 2–3 tbsp
Curry leaves – few
For Pulusu Masala (optional)
Coriander seeds – 1 tsp
Cumin seeds – ½ tsp
Dry red chili – 2
Fenugreek seeds – ¼ tsp
Execution
Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.
Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.
Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. Sauté until vegetables are softened.
Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.
Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.
Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.
Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.
Serve: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.
Additional tips
1. Prepare Tamarind Water
Soak tamarind in warm water and extract pulp.
2. Cook Vegetables
Heat oil → add curry leaves & green chili.
Add onions → sauté till translucent.
Add tomatoes, turmeric, chili powder → cook 2–3 mins.
Add ridge gourd pieces → sauté 2 mins.
3. Add Tamarind & Simmer
Pour tamarind water + salt → cover and simmer 10–12 mins until ridge gourd is tender.
Add pulusu masala (if using) and simmer 2 more mins.
4. Serve
Serve hot with steamed rice.