another publication by IMAGE asia

Phuket Lobster Trilogy

by Boathouse Wine & Grill



  • 500 gm Phuket lobster
  • 30 gm galangal
  • 30 gm lemongrass
  • 3 gm kaffir lime leaves
  • 40 gm mushrooms
  • 100 gm capsicum
  • 10 gm young peppercorn
  • 10 gm chilli paste
  • 20 gm fish sauce
  • 20 gm soya sauce
  • 20 gm oyster sauce
  • 2 pc lemon
  • 20 ml fresh cream
  • 2 gm coriander
  • 10 gm red chilli
  • baby tomatoes
  • canola oil

Tom yam: Place stock, herbs and chilli paste in a saucepan and bring to boil. Add lobster shell and season with salt and fish sauce. Add mushrooms and tomatoes and finish with cream and lemon juice.

Phad med: Place the wok on heat and add oil. Add lobster, capsicum, mushrooms, onions and season with oyster sauce, soya sauce and chilli paste. Cook the stock for about 2-3 minutes and finish with 2-3 drops of lemon juice.

Phad prik Thai dam: Place the wok on heat and add oil. Add lobster, yellow capsicum, mushrooms, onions, young pepper corn and season with oyster sauce and soya sauce. Cook the stock for about 2-3 minutes.
Serve with steamed jasmine rice.

About Chef Kitti Saelhue
Originally from Koh Lanta, Chef Kitti has worked in some of Southern Thailand’s most famous resorts as well as in the Maldives. For him a chef must be an artist, making each dish presentable as well as delicious. Chef Kitti is passionately creative, but he’s careful not to let his inspirations interfere with the essence of Thai cuisine. He also holds weekly cooking classes.

  • Phuket Lobster Trilogy
  • Chef Kitti Saelhue

Boathouse Wine & Grill