Ingredients:

• 2 – lobsters| For the green curry sauce:
• 1/4 cups – green curry paste.
• 2 tbsps – palm sugar.
• 1/4 cups – Coconut milk.
• 3/4 cups – cream.
• 2 tbsps – fish sauce or salt to taste| For the Potato cake:
• 500 g – steamed mashed potato.
• 3 tbsps – butter.
• 2 tbsps – cream.
• 1 – egg.

Method:

1. For the green curry:
2. Saute the green curry paste.
3. Add coconut milk, cream and palm sugar. Simmer for 1 minute.
4. Add the fish sauce and simmer for another minute.
5. Remove from the heat and reserve.
6. Method for the potato cake:
7. Combine all the ingredients and mix.
8. Divide the mixture into four portions. Form them into cakes.
9. Bread the cakes and deep fry until golden.
10. Method for the lobster:
11. Place them in a pot of salted boiling water for 2 mins.
12. Next, place them in a bowl of water with ice.
13. Remove the meat from the tail and place in a heat-proof bag with 4 tbsps of butter.
14. Seal the bags and place in a pot of simmering water until cooked (about 5 mins).
15. To finish:
16. Place the potato cake in the centre of the plate.
17. Remove the lobster tail from the bag.
18. Slice the lobster tail in half and place on top of the potato cake.
19. Drizzle the green curry sauce around the outside and serve.

Recipe courtesy of Komal Gambhir