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Ingredients: • 4 small lobsters (about 1lb/ 500 g each) • 6 cups (1 ½ litres) water • 2 stalks 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 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 teaspoons ground turmeric • 2 in (5 cm) ginger, peeled and sliced • 1 ½ teaspoons coriander seeds • ½ teaspoon dried shrimp paste (trasi), dry-roasted • 2 tablespoons oil • 1 salam leaf • 2 tablespoons tamarind juice Preparations: • Prepare the Crispy Fried Shallots • Scrub and clean the lobsters. Bring the water to a boil over medium heat in a pot, add the lobsters and boil for 10 to 15 minutes. Remove the lobsters from the heat and immediately plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the stock. Drain the lobsters 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 heat in a wok or skillet and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the salam leaf and tamarind juice and simmer for about 2 minutes, then remove from the heat. Set aside • In a pot, bring the lobster stock, Spice Paste, lemongrass, lime leaves and vinegar to a boil over medium heat, then simmer uncovered for 3 to 5 minutes. Add the coconut cream, mix well and bring to a boil again, then simmer for about 5 minutes. Finally add the lobster meat, season with the salt and simmer for 1 minute. Remove from the heat • Transfer to a serving bowl, garnish with Crispy Fried Shallots and serve hot with steamed rice
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