4 medium uncooked lobster tails
½ teaspoon baby dried red chillies
1 tablespoon chopped fresh lemon grass
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
½ teaspoon fish sauce
3 green shallots, chopped
1 small red pepper, chopped
1 tablespoon plain flour
2 cups coconut cream
2 tablespoons chopped fresh coriander
Using sharp scissors, cut underneath shell along sides, remove flesh from shells in 1 piece; cut flesh crossways into slices. Place chillies in small bowl, cover with boiling water, and stand for 10 minutes. Drain chillies, chop finely. Heat ghee in medium frying pan, add chillies, lemon grass, ginger, garlic, sauce, shallots and pepper, stir over medium heat for about 2 minutes or until pepper is soft.
Stir in flour, stir over medium heat for 1 minute. Gradually stir in coconut cream, stir over high heat until sauce boils and thickens slightly.
Add lobster to pan, cover, simmer for about 3 minutes or until lobster is tender. Sprinkle with coriander just before serving
One hundred and eighty nine dollars sixteen cents