Spicy Shrimp and Lobster Soup

2 teaspoons olive oil

1 red bell pepper, seeds and stem removed, and diced

2 teaspoons minced garlic

4 teaspoons minced fresh ginger

2 cups vegetable stock

2 Serrano peppers, seeded and minced

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

12 ounces medium shrimp, peeled and deveined

4 lobster tails, meat removed and diced

2 1/2 cups unsweetened coconut milk

1/4 cup fresh lime juice

Heat oil in a medium stockpot over medium-high heat. Add bell peppers and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add vegetable stock, and Serrano peppers. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.

Blend soup mixture until smooth.  Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and cook 2 to 3 minutes or until heated through.