Phuket Lobster Trilogy

Ingredients:

• 500 gm Phuket lobster
• 30 gm galangal
• 30 gm lemongrass
• 3 gm kaffir lime leaves
• 40 gm mushrooms
• 100 gm capsicum
• 10 gm young peppercorn
• 10 gm chilli paste
• 20 gm fish sauce
• 20 gm soya sauce
• 20 gm oyster sauce
• 2 pc lemon
• 20 ml fresh cream
• 2 gm coriander
• 10 gm red chilli
• baby tomatoes
• canola oil

Method:
Tom yam: Place stock, herbs and chilli paste in a saucepan and bring to boil. Add lobster shell and season with salt and fish sauce. Add mushrooms and tomatoes and finish with cream and lemon juice.

Phad med: Place the wok on heat and add oil. Add lobster, capsicum, mushrooms, onions and season with oyster sauce, soya sauce and chilli paste. Cook the stock for about 2-3 minutes and finish with 2-3 drops of lemon juice.

Phad prik Thai dam: Place the wok on heat and add oil. Add lobster, yellow capsicum, mushrooms, onions, young pepper corn and season with oyster sauce and soya sauce. Cook the stock for about 2-3 minutes.
Serve with steamed jasmine rice.