Ingredients
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4 Atlantic Lobsters, 450 grams each, live (or buy pre-steamed from a fish monger)
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Canola oil
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2 Kaffir lime leaves
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1 cup (250 milliliters) onion
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3 cloves garlic
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2.5 centimeter piece ginger, diced
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Salt
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Pinch cumin seeds
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1 cinnamon stick
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1 clove
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1/4 teaspoon (1 milliliter) chili flakes
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1/2 teaspoon (2.5 milliliters) coriander seed
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4 cardamom pods
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3 tablespoons (45 milliliters) tomato paste
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2 cups (500 milliliters) fish stock
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Lime juice
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2 cups (500 milliliters) coconut milk
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Jasmine rice (optional)
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Cilantro, chopped (for garnish)
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Lime wedges (for garnish)
Directions
- Boil the lobster in salted water (head first) for seven minutes. Once cooked place into an ice bath to cool.
- Remove the meat from the lobster tail and claws. Place the meat into the refrigerator until ready to use.
- Cut the lobster bodies in half lengthwise.
- Heat canola oil in a wok or heavy large pot over high heat. Add lobster bodies, cut side down and sear until shells begin to brown, about eight minutes. Remove and set them aside.
- Add canola oil and kaffir lime leaf. Heat for 30 seconds. Add onions, garlic, ginger and a pinch of salt. Sauté until softened.
- Add spices and toast for 30 seconds or until fragrant.
- Add tomato paste, fish stock, lime juice and coconut milk.
- Put the lobster shells back in the pot. Simmer for one to two hours until thickened.
- Strain the mixture into a bowl. Discard the solids. Pour the liquid back into the pot.
- Remove the lobster meat from the fridge and place into the curry liquid over low heat just so the meat can warm through.
- Plate lobster meat with jasmine rice. Spoon on some curry. Garnish with wedges of lime and fresh cilantro.
