by Chef Kitti Saelhue, Boathouse Wine & Grill \u2013 Kata<\/em><\/p>\n 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\u2019s coastal essence \u2014 fragrant, spicy, and deeply balanced \u2014 blending classic local flavours with refined presentation.<\/p>\n 500 g Phuket lobster Tom Yam:<\/strong> Phad Med:<\/strong> Phad Prik Thai Dam:<\/strong> Serve all three variations with steamed jasmine rice for a complete Phuket experience.<\/p>\n","protected":false},"excerpt":{"rendered":" Phuket Lobster Trilogy by Chef Kitti Saelhue, Boathouse Wine & Grill \u2013 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\u2019s coastal essence \u2014 fragrant, spicy, and deeply balanced \u2014 blending classic local flavours with refined […]<\/p>\n","protected":false},"author":3,"featured_media":773,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[193,44,174,163,73,12,78],"class_list":["post-772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-boathouse-wine-grill","tag-kata","tag-lobster","tag-phuket","tag-recipes","tag-seafood","tag-thai-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=772"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/772\/revisions"}],"predecessor-version":[{"id":776,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/772\/revisions\/776"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/773"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
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<\/p>\n
\nMethod<\/h3>\n
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.<\/p>\n
Heat oil in a wok. Add lobster, capsicum, and mushrooms. Season with oyster sauce, soy sauce, and chilli paste. Stir-fry for 2\u20133 minutes, then add a few drops of lemon juice to finish.<\/p>\n
In a hot wok, add oil and saut\u00e9 lobster with yellow capsicum, mushrooms, onions, and young peppercorn. Season with oyster sauce and soy sauce. Cook for 2\u20133 minutes.<\/p>\n