Kiin Grilled Lobster, choo chee curry butter sauce and lime leaf

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Preparation time

Cooking time
15-20 minutes

Serves
8

Ingredients
8 x 200g raw lobster halves
220g choo chee curry paste (see below)
200ml Kara coconut cream
80g palm sugar
2 limes
fish sauce, to taste
150g butter, diced
10 lime leaves, finely sliced
100ml canola oil

CHOO CHEE CURRY PASTE
(recommended to be made day before)
7 dried red long chilli, soaked
20g fresh turmeric
3 birds eye chilli
50g garlic
50g shallot
25g lemongrass, roughly chopped
20g galangal, cleaned
20g coriander root, cleaned
1 tsp shrimp paste
1 tsp coriander powder
1 tsp white pepper

Kiin Grilled Lobster, choo chee curry butter sauce and lime leaf

Recipe by Ben Bertei, Chef/Co-Owner Kiin Restaurant & Kiin at Home
Featured in SA Life Magazine, Nov 2024

For the curry paste, add chilli, turmeric, garlic, shallot, lemongrass, galangal and coriander root to a food processor and blend till smooth. Then add shrimp paste and powders and blend until mixed. Pack and store in the fridge overnight.

To make the lobster, place rock lobster in a tray and rub some oil and then lightly season with salt and pepper. In a pot, heat remaining oil and add curry paste and cook until fragrant. Add palm sugar and dissolve, then add coconut cream and bring to a simmer. Finally, add butter and melt in slowly. Season with lime juice and add fish sauce to your liking.

To cook lobster, start charcoal and get to temperature, or heat barbecue and grill lobster face down until charred then turn and do the same to the back of the shells, should be 15-20 minutes in total. Place lobster on a platter and pour sauce all over and garnish with lime leaf. Enjoy with roti bread or steamed rice if you wish.