AT A GLANCE
Prawns work beautifully in this recipe, too.
|01||For chilli relish, heat oil in a wok or saucepan over high heat until smoking. Add onion, shrimp, garlic and galangal, and stir-fry until light golden (2-3 minutes), then drain in a fine sieve into a heatproof bowl, reserving oil and onion mixture separately. Return oil to wok, add chillies and stir-fry until lightly toasted (5-10 seconds). Remove chillies with a slotted spoon (reserve oil), add to onion mixture, then pound to a coarse paste with a large mortar and pestle. Return to wok with remaining ingredients, 1 tsp sea salt and 2 tsp reserved oiland stir over low heat until fragrant (1-2 minutes). Transfer to a bowl to cool. Makes about ½ cup. Chilli relish will keep refrigerated in an airtight container for 2 weeks.|
|02||Dispatch lobsters. Bring a large stockpot of salted water to a rapid boil (you’ll need about 1 tbsp salt per litre of water) and boil lobsters until just cooked through (15 minutes). If your stockpot isn’t big enough, cook one at a time. Drain and set aside to cool (30 minutes). Twist head and body to separate. Remove meat from tails, legs and heads, coarsely chop and combine in a bowl with half the relish, then refrigerate until required.|
|03||Spread half the bread slices with mayonnaise, then top with lobster, green mango and herbs to taste. Spread remaining bread with extra chilli relish to taste and top the sandwiches, then cut into fingers and serve.|
Note To make 80ml tamarind pulp, combine 1 tbsp tamarind pulp with 100ml water in a bowl and stand until pulp softens. Break up pulp in the water with the back of a spoon, then strain through a coarse sieve.
AROMATIC OFF-DRY RIESLING OF ICE-COLD LAGER. , suggested by MAX ALLEN