Method

Bring a large pan of salty water to a fast boil, then drop in the lobsters and cook for 8 minutes. Remove from the pan and leave until cool enough to handle, then extract the meat. Take a sharp knife and make an incision all the way down the middle of the body. Remove the flesh and cut into medallions, discarding the stomach sac and the dark intestinal thread, which runs the length of the body. Crack the large claws with the back of a heavy knife and gently remove the meat. Save the legs for garnish.

Heat the oil in a heavy-based pan over a medium heat. Add the onions, lower the heat a little and cook gently, stirring every now and then, until they are translucent.

Meanwhile, put the ginger, garlic, chillies, toasted coriander seeds and tomatoes in a blender and whiz to a paste. Scrape out the mixture and add it to the onions in the pan. Cook, stirring frequently, for 5 minutes.

Add the sugar, fish sauce and tamarind water and stir well, then pour in the coconut milk. Turn the heat to medium and simmer for 10 minutes. Add the cooked lobster and heat gently for 2–3 minutes until it is just warmed through. Check the seasoning.

Ladle the curry into warm bowls or soup plates and garnish with the reserved lobster legs and toasted coconut flakes to serve.