Chef Roy Khoo brings his Malaysian heritage and fresh Caribbean ingredients together. A spicy sambal (a thick paste-like sauce similar to American chili sauce) is made first, then used to flavor the lobster-basil-spinach mixture, which is poured over the rice. Jasmine rice has a flowery bouquet; plain rice may be substituted. The pigeon peas are used for garnish and may be eliminated. They must soak overnight before preparation.
To prepare the pigeon peas: Place the peas in a small, deep saucepan and cover them with warm water. Let soak overnight. Drain the water, add new water to cover and boil until soft, about 1 hour. Drain and reserve.
To make the sambal: In a small mixing bowl, crush the tamarind slightly, adding the warm water. Let soak for 15 minutes, then strain through a fine-meshed sieve. In a food processor or food mill, grind the shallots, garlic, ginger, tomatoes, chili paste, turmeric, coriander, macadamia nuts and lemongrass into a paste. Pour the olive oil in a sauté pan over medium heat and add the paste mixture, sugar and salt. Sauté, stirring continuously, until slightly browned, about 30 to 40 minutes. After mixture is browned, add reserved tamarind juice to paste mixture. Cook until a loose paste forms, 5 to 7 minutes.
To make the rice: In a medium saucepan over medium-high heat, sauté the shallots in the olive oil until soft. Add salt and pepper and toss together. Stir in the coconut milk, rice and water. Bring to a boil, lower heat to simmer, cover and cook until the rice is soft, about 20 minutes.
To make the lobster: Using a medium skillet, sauté the garlic and shallots in olive oil over medium-high heat until soft. Add the lobster meat and basil and stir. Add the sambal and coconut milk, and cook until bubbling and slightly thickened, about 3 minutes. Stir in the spinach and Kaffir lime leaf and cook 30 seconds longer.
To serve: Place the coconut rice in the center of each serving plate. Top with the lobster mixture. Place fried sweet potato garnish on top, and sprinkle the plate with pigeon peas.
Chef Roy Khoo Restaurant: The Ritz-Carlton St. Thomas St. Thomas U.S.V.I.
