1 heaping tablespoon shrimp paste
1/4 teaspoon crushed red pepper flakes
2-inch piece fresh ginger, peeled and minced
2 stalks lemongrass, tender white parts only, minced
1 red Fresno chile, chopped with seeds
1 small handful cilantro stems and leaves, chopped
Pinch sea salt
One 13.5-ounce can coconut milk
2 tablespoons vegetable oil
2 live lobsters (1 1/2 pounds each), placed in freezer for 20 minutes to 1 hour before cooking
1 lemon, sliced into wedges, for garnish
Fennel and Mandarin Salad, recipe follows
2 medium fennel bulbs, trimmed
6 mandarin oranges, segmented
1 cup micro herbs
2 tablespoons fresh lemon juice
2 teaspoons light soy sauce
1/2 teaspoon honey
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 scallion, thinly sliced on the angle, for garnish
1/3 cup toasted sliced almonds, for garnish
Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.
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