½ tsp ginger and garlic paste (made by pounding together equal quantities of fresh root ginger and garlic)
¼ tsp ground turmeric
50ml/2fl oz tamarind pulp
150ml/5fl oz coconut milk
2-3 tbsp water
2 tbsp finely chopped fresh coriander leaves
2 tbsp butter
4 x 500g/1lb 2oz cooked lobsters
shells cracked and meat removed
boiled rice or green salad
Directions
For the spice paste
toast the grated coconut in a dry frying pan over a medium heat for 3-4 minutes
or until lightly browned
then tip onto a plate and set aside to cool.
Return the pan to the heat and toast the dried chillies
coriander seeds
peppercorns and cloves for 2-3 minutes
or until lightly coloured and aromatic
then tip onto a plate and set aside to cool.
Transfer the toasted spices and coconut into a food processor with a few tablespoons of water (or coconut milk) and blend to a smooth paste. Set aside.
For the lobsters
heat two tablespoons of the vegetable oil in a wok and fry the onions and chilli for 5-6 minutes
or until coloured. Stir in the ginger and garlic paste and turmeric and fry for a further 2-3 minutes
then stir in the spice paste.
Add the tamarind pulp to the pan and simmer for 2-3 minutes
then pour in the coconut milk and simmer for another 8-10 minutes. Add the water to thin out the mixture slightly
then stir in the coriander leaves.
Heat the remaining vegetable oil in a non-stick frying pan and fry the lobster meat for 3-4 minutes
or until golden-brown all over. Add the butter to the pan and
when melted
spoon over the lobster to form a light glaze.
To serve
spoon some of the sauce into four shallow serving bowls and divide the lobster meat equally among them. Serve with a bowl of boiled rice or green salad.
