Red Curry Lobster and Crab

I really wish you could smell this amazing dish. The first time I went to Orlando to spend time with M's family, the smell of this dish greeted me as I walked through the door. It is one of the most amazing dishes I've ever tasted (and one of the messiest to eat!). The ingredient list is daunting and hopefully, I can convince the fishmonger to cut up the live lobster and crab for me.

Red Curry Lobster and Crab
- finely diced garlic, shallot and galangal
- 4 oz Maesri red curry paste
- 4-5 stalks of lemongrass pureed
- Chiffonade kaffir lime leaves
- 1 13.5 oz can of Chef's Choice coconut milk
- sugar
- oyster sauce
- cut up live lobster and crab with mustard set aside
- 1 small yellow onion rough chop
- thai basil leaves

In a large wok, heat a high heat oil. Add the garlic, shallot and galangal. Add the entire can of red curry paste. Add the pureed lemongrass and half of the kaffir lime leaves. Add the coconut milk, sugar and oyster sauce and stir. Add lobster and crab (hold the mustard for towards the end). Add onions, mix and bring to simmer. Add the lobster and crab mustard and cook for a few minutes. Turn off the heat and add the rest of the kaffir lime leaves and the thai basil. Enjoy with rice.