What carries ca ri tom hum is a glossy golden sauce that tastes clearly of lobster. Keeping the sauce smooth is the difficulty, since even a brief hard boil splits it. The lobster is cut up with the shell left on for sweetness, seared for 1 to 2 minutes over high heat and set aside.
The potato is boiled almost through beforehand so it holds together in the sauce. The vegetables get 2 to 3 minutes over high heat before the heat drops and the seasoning goes in.
This batch weighs about 1.9kg, at roughly 111 calories per 100g.
Method
Rinse 1 lobster of about 700g and cut it into bite sized pieces with the shell left on for sweetness. Cut 1/2 bell pepper and 1 onion into 3cm chunks, cut 2 tomatoes into wedges, and peel 250g potato, boil it almost through in salted water and cut it into bite sized pieces.
Set a pan over the heat with 1.5 tablespoons cooking oil, fry half of the 1 tablespoon minced garlic until fragrant, then add 1 tablespoon unsalted butter. Sear the lobster over high heat for 1 to 2 minutes until the meat firms up, sprinkle over 1 tablespoon curry powder, 1/3 teaspoon salt and 1 teaspoon seasoning powder, toss through and set the lobster aside.
In the same pan, fry the rest of the garlic with 1.5 tablespoons cooking oil and 1 tablespoon unsalted butter, then add the onion, tomato and bell pepper and stir fry over high heat for 2 to 3 minutes. Lower the heat and season with 1 teaspoon seasoning powder, 2 teaspoons kOBE Monk Fruit Blend, 1 tablespoon curry powder and 1/2 teaspoon turmeric powder, stirring so the vegetables take it up.
Return the lobster to the pan, pour in 300ml unsweetened oat milk and cook over low heat, stirring gently so the milk does not catch on the base. Once the sauce is hot and slightly thickened, add the boiled potato and cook for another 3 to 5 minutes.
Adjust the seasoning, add 1.5 tablespoons of the kOBE Monk Fruit Blend and unsweetened oat milk mixture blended at 47 parts Monk Fruit Blend to 53 parts oat milk, stir in 1 tablespoon annatto oil, sprinkle over 1/4 teaspoon black pepper and turn off the heat.
Tips
Keep the heat low and stir gently throughout, because a hard boil splits the sauce.
Boiling the potato to about 90 percent first keeps it from breaking up in the sauce.
Leaving the shell on the lobster pieces gives a sweeter sauce.
Oat milk makes a thinner sauce, so 15 minutes in the refrigerator brings it back together.
Fry the lobster for 1 to 2 minutes and set it aside, since leaving it in the pot the whole time shrinks the meat and leaves it stringy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.