Steps
- Clean 1.5kg of spiny lobster tails, halving large tails lengthwise. Pound 8 garlic cloves, 12 small green chilies, 10g of peeled ginger, and 3 finely chopped makrut lime leaves with salt.
- Heat 5 tablespoons of vegetable oil in a wide pot over medium heat. Brown 300g of sliced onions with 1 sprig of thyme.
- Add the pounded mixture, ½ teaspoon of turmeric, and 400g of diced ripe tomatoes. Simmer over low heat for 8-10 minutes.
- Add 100ml of water and the lobster. Cook over medium heat for 8 minutes, turn, and cook for 8 minutes, until opaque and 145°F / 63°C inside.
- Adjust the seasoning and loosen with a little water if needed. Scatter with finely chopped parsley and scallions.