another publication by IMAGE asia

Laimai Flambé

by Laimai Courtyard Restaurant & Bar



  • 700-1000 gm diced lobster
  • 50 gm butter
  • 30 gm chopped garlic
  • 30 gm chopped onion
  • 30 gm chopped shallot
  • 1 oz Pernod
  • 1 oz white wine
  • 5 gm oregano
  • 50 gm coconut milk
  • 50 gm condensed milk
  • 20 gm chives
  • 1 tsp Lea & Perrins sauce
  • 1 tsp lemon juice
  • 1/2 tsp Tabasco


Heat a pan over medium-high heat. Add chopped shallots, chopped onion, chopped garlic, oregano and butter. Add lobster meat until well cooked. Add coconut milk, condensed milk , chives, Lea & Perrins sauce, lemon and Tabasco to taste. Remove the pan from the heat and carefully add white wine and Pernod. Return the pan to the heat, ignite the alcohol, and cook until the alcohol burns off and the flames die out.

About Chef Sitthidech Yeesunsri

Chef Sitthidech is the passionate chef of Baan Laimai Patong Beach Resort who started working there as a kitchen hand 12 years ago. Because of his great talent and experience, this year he was promoted to Chef De Partie.

  • Chef Sitthidech Yeesunsri

Laimai Courtyard Restaurant & Bar
Tel: +66 76 336888