Laimai Flambé
by Chef Sitthidech Yeesunsri, Laimai Courtyard Restaurant & Bar – Patong
At Laimai Courtyard, Chef Sitthidech Yeesunsri transforms classic flambé technique into a tropical celebration. His Laimai Flambé brings together rich coconut and condensed milk with the aroma of Pernod and white wine — an indulgent dish that showcases both French flair and Thai warmth.
Ingredients
700–1000 g diced lobster
50 g butter
30 g chopped garlic
30 g chopped onion
30 g chopped shallot
1 oz Pernod
1 oz white wine
5 g oregano
50 g coconut milk
50 g condensed milk
20 g chives
1 tsp Lea & Perrins sauce
1 tsp lemon juice
½ tsp Tabasco
Method
Heat a pan over medium-high heat. Add butter, then sauté shallots, onions, garlic, and oregano until fragrant. Add diced lobster and cook until tender.
Stir in coconut milk, condensed milk, chives, Lea & Perrins sauce, lemon juice, and Tabasco. Mix gently to coat the lobster evenly.
Remove the pan from the heat and add white wine and Pernod. Return to the flame, ignite carefully to flambé, and cook until the alcohol burns off and the flames subside. Serve immediately with steamed rice or crusty bread.
