Ingredients

For the lobster:

• 325g or 1 lobster-halved, cleaned and removed the yellow-green tomalley and break off the claws.
• 3g coriander, finely chopped
• 3 Tbsp olive oil
• 1 clove garlic, grated
• 1 tsp lemon juice
• 1 pinch salt and pepper

• 180g raw king prawn-peeled and cleaned
• 100g onion-sliced
• 70g shitake mushroom
• 10-12g red chilli, cut into three parts
• 8g young ginger-peeled
• 1000ml water
• 2 Tbsp organic coconut cream
• 1 Tbsp fish sauce
• 1 Tbsp lime juice
• 1 Tbsp Thai chilli jam
• 2-3 tsp sugar
• 1 stalk lemongrass
• 6 kaffir lime leaf
• 5 cherry tomatoes, halved
• 1 cube, vegetable stock

Tools

• Cooking Chef XL

Method

1. Pre-heat the grill at 210 Celsius.
2. Whisk the oil, garlic, lemon juice, salt and pepper. Set aside
3. Put the onion, lemongrass, stock cube, chilli, kaffir lime leaves and water into the Ken-wood Cooking chef XL mixing bowl. Attach the splash guard and select the chunky soup mode from the pre-set menu, but reduce the cooking time to 10 minutes.
4. In the meant time, grill the lobster (flesh side down first) for approx. 5-6 minutes, turn it over and pour the seasoning oil on the flesh. Grill further until cooked (approx. 4-5 minutes).
5. Turn your attention to Kenwood Cooking Chef XL - Tom yum soup. Add the mushroom, fish sauce, sugar, chilli jam, cherry tomatoes, coconut milk, lobster claws and cook with the same settings for further 2 minutes.
6. Then the prawns and lime juice go in and cook with the same settings for 2 minutes further.
7. Transfer the soup into a serving bowl and place the grilled lobster on top. Garnish with chopped coriander leaves and serve immediately.

Chef's Notes:

1. Unsure of how to prepare the lobster? You can ask a good fishmonger to do this for you, but make sure to cook it as soon as possible or at least on the same day.