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Ingredients: 1. Lobsters 4, medium each about 500 g ( 1 lb 1 ½ oz) 2. Vegetable oil 1 tbsp 3. Seafood spice paste ( see pg 8 ) 125 g ( 4 ½ oz) 4. Lemon grass 1 stalk bruised 5. Kaffir lime leaves 2, bruised 6. Bird's eye chilies 3 7. Chicken or fish stock ( see pg 10 ) 1.25 litres ( 2 pints /5 cups) 8. Coconut milk 250 g ml ( 8 fl oz / 1 cups) 9. Lime juice 1 tbsp 10. Salt to taste 11. Crushed black peppercorns a pinch Court bouilon: 1. Water 5 litres ( 8 pints / 20 cups) 2. See salt 200 g ( 7 oz ) 3. Kaffir lime leaves 3, bruised 4. Limes 2, sliced Preparations: 1. It is important to transfer cooked lobster to ice water to cool beacause the skin of the meat will then separate from the shell for easier extrction later 2. Saute lobster shell pieces until they are well coated with the spice paste before adding stock. 3. The repeated process or simmering away the stock and topping up with more is called glazing the effect is that the sauce will have an appetsing glaze at the end of cooking. Method: • Bring court bouillon ingredients to a rapid boil.plunge lobsters head first,into liquid. • When liquid returns to the boil simmer for 2 minutes more then remove and plunge into ice water to cool. • Halve each lobster lengthways using a sharp knife remove tail meat trim off loose bits and set aside. • Separate claws and legs from lobster body halve them and extract all the meat.set aside. • Chop lobster shells into walnut-size chunks with a cleaver.set aside. • Heat oil in heavy saucepan add spice paste lemon grass lime leaves and chillies saute over medium heat for 2 minutes. • Add lobster shells and saute until shells are evenly coated with spice paste. • Mix in 250 ml ( 8 fl oz / 1 cup) stock,bring to the boil and simmer unil stock is almost completely evaporated. • Add another 250 ml stock and repeat pricess.if total simmering time was less than 20 minutes repeat process with extra stock ideally the process should be repeated 5 times. • Pour in coconut milk reture to the boil and simmer over very low heat for 1 mintue.strain sauce through a fine sieve discard shells. • In a separate saucepan combine lobster tail meat and sauce return to the boil and simmer for 1 mintue. • Season to taste with lime juice salt and pepper serve.
Balinese Kitchen
