by Chef Sitthidech Yeesunsri, Laimai Courtyard Restaurant & Bar \u2013 Patong<\/em><\/p>\n At Laimai Courtyard, Chef Sitthidech Yeesunsri transforms classic flamb\u00e9 technique into a tropical celebration. His Laimai Flamb\u00e9 brings together rich coconut and condensed milk with the aroma of Pernod and white wine \u2014 an indulgent dish that showcases both French flair and Thai warmth.<\/p>\n 700\u20131000 g diced lobster Heat a pan over medium-high heat. Add butter, then saut\u00e9 shallots, onions, garlic, and oregano until fragrant. Add diced lobster and cook until tender.<\/p>\n Stir in coconut milk, condensed milk, chives, Lea & Perrins sauce, lemon juice, and Tabasco. Mix gently to coat the lobster evenly.<\/p>\n Remove the pan from the heat and add white wine and Pernod. Return to the flame, ignite carefully to flamb\u00e9, and cook until the alcohol burns off and the flames subside. Serve immediately with steamed rice or crusty bread.<\/p>\n","protected":false},"excerpt":{"rendered":" Laimai Flamb\u00e9 by Chef Sitthidech Yeesunsri, Laimai Courtyard Restaurant & Bar \u2013 Patong At Laimai Courtyard, Chef Sitthidech Yeesunsri transforms classic flamb\u00e9 technique into a tropical celebration. His Laimai Flamb\u00e9 brings together rich coconut and condensed milk with the aroma of Pernod and white wine \u2014 an indulgent dish that showcases both French flair and […]<\/p>\n","protected":false},"author":3,"featured_media":837,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[214,215,174,45,73,12],"class_list":["post-836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-flambe","tag-laimai-courtyard","tag-lobster","tag-patong","tag-recipes","tag-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/836","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=836"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/836\/revisions"}],"predecessor-version":[{"id":840,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/836\/revisions\/840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/837"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
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
\u00bd tsp Tabasco<\/p>\n
\nMethod<\/h3>\n