INGREDIENTS:
(8 servings)
2 Tablespoons vegetable oil
4 ounces shallot, thinly sliced
6 garlic cloves, sliced
2 Tablespoons lemon grass, minced
2 teaspoons red chile flakes, dried
1/2 teaspoon chili paste, ground
2 frozen or fresh galangal (or ginger), 1-inch piece, sliced thinly
4 cups Maine Lobster stock
2 cups chicken stock, rich
4 cups coconut milk, unsweetened
2 Kaffir lime leaves, center rib removed, crushed (or zest of 1 lime)
4 Tablespoons fish sauce
2 teaspoons sugar
1 pound Maine lobster tail meat, cooked, 3/4-inch dice
2 cups sweet corn, blanched on the cob and cut off into kernels
1/2 cup mushrooms
1 cup cherry tomatoes, halved
2 Tablespoons lime juice
Maine lobster claw meat, cooked whole and shelled
12 cilantro sprigs
12 Thai basil leaves, halved
4 Tablespoons fried shallots
DIRECTIONS:
Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemon grass, chile flakes, and chili paste, and brown slightly, about 30 seconds.
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 can meld.
Adjust the seasoning with the fish sauce and sugar, and then add the Maine Lobster tail meat. Bring to a simmer and let Maine 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.
Garnish with the Maine Lobster claws, cilantro, Thai basil leaves, and fried shallots. Serve immediately.
