Spicy masala lobster

Name: Spicy masala lobster
Cuisine: Malay
Ingredients: 30 ml/1 fl oz fish sauce; 50 ml/1½ fl oz tomato purée; ¼ cup Fried Shallot Slices; 8 fresh banana leaves; 8 teaspoons Massaman Curry Paste; 2 X 1 kg/2 lb live rock lobsters (see Note); 200 ml/6½ fl oz coconut milk; 1 teaspoon Chilli Jam; 2 large red Chinese or Dutch chillies, split lengthwise, seeded and deep-fried; 2 large red Chinese or Dutch chillies, split lengthwise, seeded and deep-fried

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 X 1 kg/2 lb live rock lobsters (see Note)
8 teaspoons

Asia
Oceania
Thailand
Malaysia
Australia
Fish course
Pescatarian
Spicy
Gluten-free

Method

Stun lobsters in freezer for 30 minutes, then plunge briefly into a stockpot of rapidly boiling water (this is to kill rather than cook them).
Remove lobster tail meat and discard heads, shells and claws (use them to make stock for another recipe). Cut each lobster tail in half lengthwise.
Preheat oven to moderately ho