Udang Pantung Bali [ Lobster In Curry Coconut Soup ]

I found this interesting recipe on a local library book. It was my first time cooking lobster in Indonesian recipe and it was a big success!! It made a very good appetizer soup. Or even main meal, just add some rice. 

Ingredients:

2 big fresh lobsters, weighing about 1kilogram each

1,2 Liter of water (5 cups)

3 Lemongrass, bruised

3 Kaffir lime leaves

1 Liter (4 cups) coconut milk

1 Tbsp lime juice

2 Salam leaves

2 Buds of Chive flower for garnish (optional)

Fried shallot (optional)

Paste mix ingredients:

5 Thai chilli, seeded

3 Cloves of garlic

5 Shallots

1½ Tsp Tumeric powder

5 cm Ginger

5 Candlenuts

1½ Tsp corriander powder

½ Tsp shrimp paste

1 Tomato, peeled and seeded

1½ Tsp Tamarind pulp

2 Tbsp oil

1. Prepare the paste mix by grinding all ingredients except oil in an electric grinder. Heat oil, add paste mix, Salam leaves and 1 lemongrass. Cook on medium heat for about 7 minutes, then set aside and let cool. 

2. Wash lobster and leave whole. Bring water to boil in a big pot, add lobsters and simmer for 15 minutes. Remove lobsters, plunge in iced water for 1 minute then drain and remove the meat. 

3. Return shell to the pot of water, keep the meat aside.

4. Add paste mix, lemongrass, Kaffirlime leaves and lime juice to the water with shells and simmer for another 30 minutes. 

5. Add coconut milk and shimmer for 10 minutes. 

6. Strain stock to remove the shell and put back the broth to the pot.

5. Put some lobster meat on a serving bowl and pour the broth in­. Garnish with fried shallots and chive flower bud. 

6. Serve best with lontong or rice.

Happy cooking!

PS: Keep the left over broth in the fridge for the next day. I grilled a white-meat fish and add it into the broth. It tastes as good!