Laimai Flambé

by Laimai Courtyard Restaurant & Bar

Patong

Chef Sitthidech Yeesunsri

Laimai Courtyard Restaurant & Bar
Tel: +66 76 336888
www.baanlaimai.com

Ingredients

700-1000 gm diced lobster
50 gm butter
30 gm chopped garlic
30 gm chopped onion
30 gm chopped shallot
1 oz Pernod
1 oz white wine
5 gm oregano
50 gm coconut milk
50 gm condensed milk
20 gm chives
1 tsp Lea & Perrins sauce
1 tsp lemon juice
1/2 tsp Tabasco

Method

Heat a pan over medium-high heat. Add chopped shallots, chopped onion, chopped garlic, oregano and butter. Add lobster meat until well cooked. Add coconut milk, condensed milk , chives, Lea & Perrins sauce, lemon and Tabasco to taste. Remove the pan from the heat and carefully add white wine and Pernod. Return the pan to the heat, ignite the alcohol, and cook until the alcohol burns off and the flames die out.

About Chef Sitthidech Yeesunsri

Chef Sitthidech is the passionate chef of Baan Laimai Patong Beach Resort who started working there as a kitchen hand 12 years ago. Because of his great talent and experience, this year he was promoted to Chef De Partie.