- Let’s make nam prik pao first, if you can find it at your supermarket great if not here’s how to make it. Begin by toasting the red chillis without the seeds along with the garlic and shallots in a dry pan until all nicely charred. Next add the chillis, garlic and shallots to a food blender and pulse until fine. When nicely ground add 4 tbsp palm sugar, 1 tsp shrimp paste, 4 tbsp fish sauce and 2 tbsp of tamarind juice. Blend all the ingredients until a fine paste is formed.
2. Now add a generous amount of oil to a pan and fry the paste on a medium heat for around 10 minutes constantly stirring to prevent it from burning. When the paste becomes dark and sticky check the seasoning by adding a pinch of salt then remove from the heat and set aside. This jam plays a key part in thai cuisine and can be used in many other dishes.
3. Now we can move onto the lobsters, the most humane way to kill them is to insert a knife down the cross section on top of the head and slice down, that will kill the lobster immediately. Then remove the heads and cut them into pieces. Add the heads to a large pan of water and allow to simmer for around half an hour. You may need to skim often to remove any scum that will rise to the top. Next prepare the tails of the lobsters by cutting in half lengthways, then into half again. For the claws and knuckles bash them with the back of a knife to release the meat from the shell. When prepared blanch in the lobster head stock for around 1 minute then remove, cool and set all the lobster pieces aside.
4. Next we can start to bring the dish together, remove the lobster heads from the stock and put the stock in a large pan and simmer. Then add bruised lemongrass, ripped kaffir lime leaves, birdseye chillis, chopped galangal and peeled garlic cloves to the stock. Allow to infuse for around 10 minutes. Then add 3 tbsp of sugar and 8 tbsp of fish sauce then add the roughly chopped oyster and enoki mushrooms, tomato wedges and lobster pieces then cook for a further 5 minutes on a high heat. Then remove from the heat and place to one side as its important not to overcook the lobster.