Lobster Laksa – A Recipe with a Malaysian Twist

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Anna here with a delicious looking Lobster recipe inspired by Malaysia. Many thanks to Malaysia Kitchen of the World for sponsored this post.

Malaysia Kitchen for the World is a national initiative of the Malaysian government that aims to educate and inform you of the Malaysian cuisine and restaurants worldwide. The Malaysia Kitchen Program wants to brand Malaysia as a multicultural and vibrant country through it’s cuisine.

Malaysian cuisine is a lovely blend of Malay, Indian, & Chinese food traditions. Malaysian cuisine has Indonesian, Portuguese, Thai, & Middle Eastern influences.

Malaysia Kitchen of the World has lots of multicultural recipes located at their website: Malaysia Kitchen. Two of the delicious looking recipes are Coconut Milk and Seafood Soup & Curry Mussels.

Rice & noodles are a large part of many of the dishes. They are easy to work into many recipes, such as Chef Dal Talde’s Lobster Laksa. Malaysian laksa is a rich noodle dish.

Lobster Laksa

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Cuisine: Malaysian

Ingredients

• 2 lb. lobster bodies roasted
• 3 cloves garlic
• 1 small onion
• 2 Thai chilis
• 1 to mato
• 2 stalks lemongrass bruised
• 2 Kaffir lime leaves
• 2 oz. vegetable oil
• 3 cups coconut milk
• 2 tbsp fish sauce
• 1 tbsp belachan

Instructions

• Roast lobster bodies in 500 degree oven for 20 minutes or until deep red in color.
• Remove from oven and paddle in Hobart until shells are crushed.
• In a food processor purée belachan, garlic, onions, chilies, galangal, and tomatoes.
• In a large stock pot add oil and sauté puréed mixture, until golden brown and aromatic.
• Then add lobster bodies and cover with water.
• Add bruised lemongrass and Kaffir lime leaves.
• Simmer for 45 minutes.
• Finish with coconut milk and fish sauce. Strain and cool.
• Assemble the Plate:
• Fresh frozen rice noodles
• Bean Sprouts
• Basil
• Cilantro
• Corn
• Fingerling Potatoes, steamed, cut into rondells
• Lobster Meat
• Fish Sauce
• Lime Juice
• Coconut Milk

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