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Ingredients

• 7 dried hot red chilies, about 2 to 3 inches in length
• 1 cup chopped shallots or onions
• 2 tablespoons fresh lemongrass, thinly sliced
• 8 cloves of garlic, chopped
• 1-inch piece of ginger, peeled and chopped
• 1/2 teaspoon white pepper powder
• 1 teaspoon curry powder (a blend of cumin, coriander, red chilies, mustard, and fenugreek)
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 4 canned anchovies or 1/2 teaspoon shrimp paste
• 1 teaspoon ground turmeric
• 14-ounce can of coconut milk, left undisturbed for several hours
• 4 tablespoons vegetable oil
• 6 tablespoons yellow curry paste
• 1 teaspoon hot curry powder, or 1/2 teaspoon cayenne pepper
• Salt to taste, about 1 teaspoon
• 2 live lobsters, about 1 1/2 pounds each
• 3 to 4 kaffir lime leaves, or 6 basil leaves as a garnish

Description

Serious Eats