Lobster in Yellow Sauce – Udang Pantung Kuning

Ingredients:

4 small lobster (about 1 lbs/500 g each)

6 cups (1 ½ liters) water

2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised

2 kaffir lime leaves

¼ teaspoon white vinegar

1 ½ cups (375 ml) coconut cream

1 teaspoon salt

Crispy Fried Shallots – see our sambal categories

Spice Paste

3 candlenuts, roughly chopped

2 to 3 red finger-length chilies

5 shallots, peeled

3 cloves garlic, peeled

2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teapoons ground turmeric

2 in (5 cm) ginger, peeled and sliced, or 2 teaspoon ground turmeric

1 ½ teaspoons coriander seeds

1 ½ teaspoon dried shrimp paste (trasi), dry-roasted – see our sambal

2 tablespoons oil

1 salam leaf

2 table spoons tamarind juice – see our samabal catagories

Cooking directions:

1. Prepare the Crispy Fried Shallots by following the recipe on sambals categories
2. Scrub and clean the lobster. Bring the water to a boil over medium heat in a pot, add the lobster. Bring the water to a boil over medium heat  from the heat and immedietly plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the stock. Drain the lobster and remove the meat from the shells. Discard the shells.
3. Prepare the Spice Paste by grinding all the ingredients (except the oil, salam  leaf and tamarind juice) to a smooth paste in a mortar or blender adding a little oil if necessary to keep the mixture turning. Heat the oil over medium in a wok or skillet and stir-fry the Spice Paste until fragrant, 3 to 5 minutes, then add the salam leaf and tamarind juice and simmer for about 2 minutes, then remove from the heat. Set a side.
4. In a pot, bring the lobster stock, Spice Paste, Lemongrass, lime leaves and vinegar to aboil over medium heat,  then simmer uncovered for 3 to 5 minutes. Add the coconut cream, mix well and bring to a boil again, then simmer for  about 5 minutes. Finally  add the lobster meat, season with the salt and simmer for 1 minute. Remove from the heat.
5. Transfer to a serving bowl, garnish with Crispy Fried Shallots and serve hot with stearned rice.

source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana