Lobster Curry

Cut the lobster meat into pieces. Remove the shell from the crab tails and clean them. Remove the skin from the onions, coarsely chop the chiles and crush the garlic. Melt the clarified butter in a large frying pan and saute the onions and garlic for three minutes. Add the lobster meat and crab tails and do five min, stirring frequently. Then take out another time and reduce the sauce in the frying pan by half. Then add the curry sauce (see below for recipe), add the chiles and season with salt and freshly ground pepper. Bring to a boil and add the lobster meat and crab tails one more time. Turn down the heat and simmer gently for about 20 minutes. Remove again and arrange on a serving platter. Then add the shredded coconut and the crispy fried onion pieces to the sauce. Reduce and pour over the seafood form. Garnish with small peach wedges.

To make the sauce, chop the lemongrass, ginger, shallots and garlic. Place in a large enough bowl and add 1/4 of the peanut oil, mashing everything together into a smooth paste. Heat the remaining peanut oil in a frying pan and cook the spice paste for 3-4 minutes, stirring constantly. Then add the cumin, anise, curry powder and saffron. Pour coconut milk and fish stock into the frying pan. Season with salt and pepper and bring to a boil. Reduce the temperature again

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