Frozen or fresh galangal (or
ginger), 1-inch piece, sliced
thinly
2
ea.
Lobster stock
4
cups
Chicken stock, rich
2
cups
Coconut
milk, unsweetened
4
cups
Fish
sauce
4
Tbsp.
Sugar
2
tsp.
Kaffir
lime leaves, center rib removed,
crushed (or zest of 1 lime)
2
ea.
Maine
lobster tail meat, cooked, ¾-inch
dice
1
lb.
Maine
lobster claw meat, cooked whole
and shelled
8
ea.
Sweet
corn, blanched on the cob and cut
off into kernels
2
cups
Mushrooms,
enoki
½ cup
Cherry
tomatoes, halved
1
cup
Lime
juice
2
Tbsp.
Cilantro
sprigs
12
ea.
Thai
basil leaves, halved
12
ea.
Fried
shallots
4
Tbsp.
Method
1. Heat the oil in a saucepan
over medium heat until moderately
hot. Add the shallot, garlic,
lemongrass, chile flakes, and
chili paste, and brown slightly,
about 30 seconds.
2. Working quickly and without
burning the spices, add the galangal,
Maine lobster stock, chicken stock,
coconut milk, and kaffir lime
leaves. Bring to a boil and let
simmer for 5 minutes so the flavors
meld.
3. Adjust
the seasoning with the fish sauce
and sugar, then add the Maine lobster meat.
Bring to a simmer and let lobster
heat through. Add the corn and mushrooms.
As soon as it comes to a second
boil, turn off the heat and add
the tomatoes and lime juice.
4.Garnish with the Maine lobster claws,
cilantro, Thai basil leaves,
and fried shallots. Serve immediately.
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