Title: Kung yang sot makham piak-broiled lobster in
 Categories: Thai, Seafood
      Yield: 6 Servings
 
           Stephen Ceideburg
      1 lb Lobsters
  1 1/2 tb Palm sugar
  1 1/2 tb Fish sauce
    1/2 ts Salt
      1 tb Chopped coriander root
    1/3 c  Thinly sliced shallot
    1/3 c  Chopped coriander greens
  2 1/2 tb Tamarind juice
      4    To 5 fried dried small
           -chillies
  1 1/2 tb Vegetable oil
      1 tb Finely chopped garlic
      1 tb Water
 
  Preparation: Put the oil in a wok over medium heat. Fry the garlic,
  shallots, and coriander root. When browned, remove from the wok and
  set aside.
  
  Return the wok to the heat. In it, mix the palm sugar, tamarind juice,
  salt, chillies, fish sauce and water. When the mixture comes to a
  boil, remove from the heat.
  
  Broil the lobsters and then arrange on a serving platter. Sprinkle
  them with the fried garlic and shallots and then pour the sauce over
  them. Just before serving, sprinkle with chopped coriander.