A Tenggarong Lobster Dish

Name: A Tenggarong Lobster Dish (Lobster Tenggarong)
Yield: For 2 or 4 people
Cuisine: Indonesia
Ingredients: 1 salam leaf or bay leaf; 1 stem lemon grass, washed and cut into 3; 4 tbsp brem or mirin; 2 cloves garlic, chopped; 2 kaffir lime leaves; A handful of kemangi or sweet basil; 2 red tomatoes, skinned, de-seeded and sliced; 1 red chilli de-seeded and chopped (optional); 450 ml/16 fl oz/2 cups coconut milk; 2 tsp chopped ginger; 3 shallots, chopped; 1 lobster, weighing about 600–700 g/1½ lb; 5 tbsp coconut milk; ½ tsp salt; ¼ tsp pepper; 1 red tomato, skinned and chopped; ½ tsp ground turmeric

Lobster Tenggarong

Preparation info

For
2 or 4
people

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

This recipe was given to me by Chef Baharuddin, a Padang man and the head chef at the Hotel Pusako in Bukittinggi. Bukittinggi is a hill resort, 1,000 metres above sea level and too far away from the coast for a live lobster to go, so the dish is not on his menu. But he created it when he was a chef in Balikpapan, the big and brash oil town in East Kalimantan. Some distance upriver is the pleasant little town of Tenggarong, once the capital of the local kingdom. Why the lob

Ingredients

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
South East Asia

Ingredients

Method