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Ingredients

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Base Paste

  • Shallots (blend into paste) 150.0 g
  • Garlic (blend into paste) 25.0 g
  • Lemongrass (blend into paste) 25.0 g
  • Galangal (blend into paste) 25.0 g
  • Turmeric (blend into paste) 10.0 g
  • Red chili (blend into paste) 100.0 g
  • Young ginger (blend into paste) 25.0 g
  • Dried shrimp (soaked & blend into paste) 100.0 g
  • Candlenut (blend into paste) 50.0 g
  • Corn Oil 250.0 ml
  • Belacan shrimp paste (toasted) 5.0 g
  • English Curry Powder 5.0 g
  • Daun kesum (kesum leaves) 30.0 g

Spicy Tomato Chili Sauce

Protein & Sides

  • Lobster (cleaned) 1000.0 g
  • Mozzarella Cheese 300.0 g
  • Mesclun Salad (per portion) 1.0 pc

Preparation

  1. Base Paste

    • Saute all ingredients until the paste is cooked.
  2. Spicy Tomato Chili Sauce

    • In a pot, combine all ingredients. Stir and bring it to simmer.
    • Add in the prepared 'Spicy Tomato Chili Paste'; bring sauce mixture to a simmer.   
  3. Protein & Sides

    • Season lobster with salt and grill until half cooked.
    • Then coat lobster with prepared 'Spicy Tomato Chili Sauce' and Mozzarella cheese. Bake at 180c for 10-15 minutes.
    • Garnish with fresh coriander.
    • Serve with mesclun salad on the side.  
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