Vietnamese Lobster Curry

Make the whole lobster 6 min. in bubbling salted water. Then remove and quench until cool. Cut lobster in half and marinate with oil, vinegar, curry paste and sea salt. For the red curry sauce, sauté onion and garlic in the oil with the chilies. Add lemon leaves, tomatoes, paradeis pulp, sugar, lemongrass, cardamom and kitchen herbs, cook to a paste. Add coconut milk and chicken broth, cook for 30 minutes. Thicken with cornstarch flour and strain, season with sea salt.

Sauté the deveined lobster in a wok until hot, then set aside. Sauté onion and garlic, add mushrooms and bring to a boil with red curry sauce.

Immediately before serving, add the sautéed lobster to the sauce form, serve with baguette and kitchen herb chili dip.

harmonious white wine

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