Curried lobsters recipe

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  • 4 fresh lobsters (6 lbs/2½ kgs)
  • 6 cups (1½ liters) water
  • 2 stalks lemongrass, tender inner part of bottom third only, bruised
  • 2 kaffir lime leaves
  • ¼ teaspoon white vinegar
  • l½ cups (375 ml) coconut cream
  • 1 teaspoon salt Crispy Fried Shallots
Spice Paste
  • 3 macadamia nuts or candlenuts, roughly chopped
  • 2-3 red finger-length chilies
  • 4-5 shallots, peeled
  • 3 cloves garlic, peeled
  • 2 in (5 cm) turmeric root, sliced
  • 2 teaspoons ground turmeric
  • 2 in (5 cm) ginger, sliced
  • 1½ teaspoons coriander seeds
  • ½ teaspoon dried shrimp paste (trasi), dry-roasted
  • 2 tablespoons oil
  • 1 salam leaf or bay leaf
  • 2 tablespoons Tamarind Juice
How to Make It
  1. 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 them 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.
  2. 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.
  3. 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. Add the lobster meat, season with the salt and simmer for 1 minute. Remove from the heat.
  4. Transfer to a serving bowl, garnish with Crispy Fried Shallots and serve hot with steamed rice.

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