Make the curry sauce by heating the oil
over medium high heat. Add the onion and garlic and cook for 5 minutes
or until soft.
Add the shrimp paste and stir thoroughly,
pressing the paste to blend it well. Cook for a further 3 or so minutes
and remove from the heat.
Grind the chili, cumin seeds, coriander
seeds and lemon grass until powdery.
Place the onion mixture in a blender or
food processor and blend until very smooth. Add the ground spices,
galangal, lemon rind, fresh coriander, salt, turmeric and paprika. Blend
until the mixture becomes a smooth paste. This makes about 50ml curry
Melt the butter over medium heat and add
the sweet potatoes. Cook for 15 minutes, taking care the potato does not
Stir in the curry sauce and sake together
until the curry mixture is dissolved. Add the lobster cubes and cook for
2-3 more minutes.