For the ginger chutney, heat a large frying pan and add two teaspoons of the oil. Once hot add the cumin and sesame seeds. Once they start to pop add the ginger, chilli, lemongrass, lime leaves and cook for a couple of minutes.
Add the palm sugar, tamarind, asafoetida and a little water and cook for 30-40 minutes.
In a separate frying pan, add the rest of the oil and fry the dried chilli, mustard seeds and curry leaves for a couple of minutes. Set aside until ready to serve.
For the scallops and lobster, heat a frying pan and add a little oil. Once hot, add the scallops and cook for approximately one minute on each side. At the last minute add the lobster meat.
For the vegetables, place a saucepan of boiling water on the heat and add the kai lan and cook briefly. Then plunge it into ice-cold water and drain.
Heat a large frying pan and add the oil, once hot add the spring onions and kai lan and fry gently without colouring for a couple of minutes.
When ready to serve, preheat the grill to high. Put the cooked vegetables into the base of the lobster shells and add the scallop and lobster meat. Place the chutney on top and place under the grill for a couple of minutes and finish with the fried chilli, seeds and curry leaves.