Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
No ratings yet
Lobster Laksa
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