Lobster with Thai Herbs

A Vong classic, and one of my all-time favorite dishes. It’s full of flavors that explode in your mouth, all bound together, incredibly, by softly whipped cream. We usually serve this on a bed of lightly stir-fried bok choy, which I think is a nice touch. You can use a store-bought curry paste (or just one curry paste) in place of the homemade paste here, which is probably what I’d do if I were making this at home.