For the spice paste
- 200g/7oz fresh coconut, shell removed, flesh finely grated
- 2 dried red chillies
- 2 tbsp coriander seeds
- 1 tbsp black peppercorns
- 4 cloves
For the lobsters
- 3 tbsp vegetable oil
- 2 onions, peeled, sliced
- 1 green chilli, finely chopped
- ½ tsp ginger and garlic paste (made by pounding together equal quantities of fresh root ginger and garlic)
- ¼ tsp ground turmeric
- 50ml/2fl oz tamarind pulp
- 150ml/5fl oz coconut milk
- 2-3 tbsp water
- 2 tbsp finely chopped fresh coriander leaves
- 2 tbsp butter
- 4 x 500g/1lb 2oz cooked lobsters, shells cracked and meat removed
- boiled rice or green salad
For the spice paste, toast the grated coconut in a dry frying pan over a medium heat for 3-4 minutes, or until lightly browned, then tip onto a plate and set aside to cool.
Return the pan to the heat and toast the dried chillies, coriander seeds, peppercorns and cloves for 2-3 minutes, or until lightly coloured and aromatic, then tip onto a plate and set aside to cool.
Transfer the toasted spices and coconut into a food processor with a few tablespoons of water (or coconut milk) and blend to a smooth paste. Set aside.
For the lobsters, heat two tablespoons of the vegetable oil in a wok and fry the onions and chilli for 5-6 minutes, or until coloured. Stir in the ginger and garlic paste and turmeric and fry for a further 2-3 minutes, then stir in the spice paste.
Add the tamarind pulp to the pan and simmer for 2-3 minutes, then pour in the coconut milk and simmer for another 8-10 minutes. Add the water to thin out the mixture slightly, then stir in the coriander leaves.
Heat the remaining vegetable oil in a non-stick frying pan and fry the lobster meat for 3-4 minutes, or until golden-brown all over. Add the butter to the pan and, when melted, spoon over the lobster to form a light glaze.
To serve, spoon some of the sauce into four shallow serving bowls and divide the lobster meat equally among them. Serve with a bowl of boiled rice or green salad.