Ingredients:
4 small lobster (about 1 lbs/500 g each)
6 cups (1 ½ liters) water
2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 kaffir lime leaves
¼ teaspoon white vinegar
1 ½ cups (375 ml) coconut cream
1 teaspoon salt
Crispy Fried Shallots – see our sambal categories
Spice Paste
3 candlenuts, roughly chopped
2 to 3 red finger-length chilies
5 shallots, peeled
3 cloves garlic, peeled
2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teapoons ground turmeric
2 in (5 cm) ginger, peeled and sliced, or 2 teaspoon ground turmeric
1 ½ teaspoons coriander seeds
1 ½ teaspoon dried shrimp paste (trasi), dry-roasted – see our sambal
2 tablespoons oil
1 salam leaf
2 table spoons tamarind juice – see our samabal catagories
Cooking directions:
- Prepare the Crispy Fried Shallots by following the recipe on sambals categories
- Scrub and clean the lobster. Bring the water to a boil over medium heat in a pot, add the lobster. Bring the water to a boil over medium heat from the heat and immedietly plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the stock. Drain the lobster and remove the meat from the shells. Discard the shells.
- Prepare the Spice Paste by grinding all the ingredients (except the oil, salam leaf and tamarind juice) to a smooth paste in a mortar or blender adding a little oil if necessary to keep the mixture turning. Heat the oil over medium in a wok or skillet and stir-fry the Spice Paste until fragrant, 3 to 5 minutes, then add the salam leaf and tamarind juice and simmer for about 2 minutes, then remove from the heat. Set a side.
