Phuket Lobster Trilogy
by Chef Kitti Saelhue, Boathouse Wine & Grill – Kata
At Boathouse Wine & Grill, Chef Kitti Saelhue transforms Phuket lobster into a culinary journey of three distinct Thai preparations. His Phuket Lobster Trilogy captures the island’s coastal essence — fragrant, spicy, and deeply balanced — blending classic local flavours with refined presentation.
Ingredients
500 g Phuket lobster
30 g galangal
30 g lemongrass
3 g kaffir lime leaves
40 g mushrooms
100 g capsicum
10 g young peppercorn
10 g chilli paste
20 g fish sauce
20 g soy sauce
20 g oyster sauce
2 lemons
20 ml fresh cream
2 g coriander
10 g red chilli
Baby tomatoes
Canola oil
Method
Tom Yam:
In a saucepan, combine stock, herbs, and chilli paste. Bring to a boil, then add lobster shell. Season with salt and fish sauce. Add mushrooms and tomatoes, finish with cream and lemon juice.
Phad Med:
Heat oil in a wok. Add lobster, capsicum, and mushrooms. Season with oyster sauce, soy sauce, and chilli paste. Stir-fry for 2–3 minutes, then add a few drops of lemon juice to finish.
Phad Prik Thai Dam:
In a hot wok, add oil and sauté lobster with yellow capsicum, mushrooms, onions, and young peppercorn. Season with oyster sauce and soy sauce. Cook for 2–3 minutes.
Serve all three variations with steamed jasmine rice for a complete Phuket experience.
