COOKED WHOLE AND SHELLED 8 EA.
COOKED, ¾-INCH DICE 1 LB.
THINLY SLICED 4 OZ.
MINCED 2 TBSP.
DRIED 2 TSP.
1-INCH PIECE, SLICED THINLY 2 EA.
CENTER RIB REMOVED, CRUSHED (OR ZEST OF 1 LIME) 2 EA.
BLANCHED ON THE COB AND CUT OFF INTO KERNELS 2 CUPS
HALVED 1 CUP
HALVED 12 EA.
GROUND ½ TSP.
RICH 2 CUPS
UNSWEETENED 4 CUPS
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.
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.
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.
Garnish with the lobster claws, cilantro, Thai basil leaves, and fried shallots. Serve immediately.