Recipe
Ingredients
COOKED WHOLE AND SHELLED 8 EA.
COOKED, ¾-INCH DICE 1 LB.
1 EA
THINLY SLICED 4 OZ.
4 GRATED
MINCED 2 TBSP.
DRIED 2 TSP.
1-INCH PIECE, SLICED THINLY 2 EA.
2 TSP.
CENTER RIB REMOVED, CRUSHED (OR ZEST OF 1 LIME) 2 EA.
BLANCHED ON THE COB AND CUT OFF INTO KERNELS 2 CUPS
½ CUP
HALVED 1 CUP
12 EA.
HALVED 12 EA.
4 TBSP.
2 TBSP.
GROUND ½ TSP.
4 CUPS
RICH 2 CUPS
UNSWEETENED 4 CUPS
4 TBSP.
2 TBSP.
Directions
Step 1:
Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemon grass, chile flakes, and chili paste, and brown slightly, about 30 seconds.
Step 2:
Working quickly and without burning the spices, add the galangal, lobster stock, chicken stock, coconut milk, and kaffir lime leaves. Bring to a boil and let simmer for 5 minutes so the flavors can meld.
Step 3:
Adjust the seasoning with the fish sauce and sugar, then add the lobster meat. Bring to a simmer and let lobster heat through. Add the corn and mushrooms. As soon as it comes to a second boil, turn off the heat and add the tomatoes and lime juice.
Step 4:
Garnish with the lobster claws, cilantro, Thai basil leaves, and fried shallots. Serve immediately.
Maine lobster
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