Lobster 6
Sliced onions 250 g
Sliced tomatoes 500 g
Fresh ground chilli 5 g
Crushed garlic 30 g
Crushed ginger 20 g
Soya sauce 30 ml
Vegetable oil 45 ml
Method
Heat a pan of water, add some salt and bring to the boil. Boil the lobsters for 15 minutes. Allow to cool. Cut in half lengthways, remove the flesh and cut in thick slices.
Heat the oil, add garlic, ginger onions, thyme, parsley, tomatoes and stir well. Add the lobsters, sprinkle with curry powder, soya sauce and turmeric, and stir well. Add the coconut cream, season and cook slowly for 15 minutes. Heat the shells, fill with lobsters and sauce and serve.