1 table spoon of salted duck egg yolk
salt and pepper as desired
½ a tea spoon of shallots
½ a tea spoon of garlic
5 ojo de pájaro chile peppers
½ a tea spoon of ginger
3 leaves of fresh curry
2 table spoons of melted butter
tempura flour or Crispy Beer batter coating
onion oil (plenty, for frying)
1 leaf of Boston lettuce
the juice of 1 squeezed lemon
Poach the lobster in boiling water. Take of the shell and cut it up.
Peal and chop the shallots, garlic, chilli peppers and ginger. Chop the curry leaves. Add the butter then the shallots, chillies, ginger and curry leaves. Set aside.Make a dry tempura batter and coat the lobster with it; fry in plenty of oil.
Serve the lobster in tempura batter with a tasty lettuce leaf garnished with coriander and basil. Add the mixture of shallots, garlic, chillies, ginger and curry. Season with lemon juice. If desired decorate the dish with small lobster gelatine timbales.