Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lobsters
   1 1/2  tablespoons   palm sugar
   1 1/2  tablespoons   fish sauce
     1/2  teaspoon      salt
   1      tablespoon    chopped coriander root
     1/3  cup           thinly sliced shallot
     1/3  cup           chopped coriander greens
   2 1/2  tablespoons   tamarind juice
   4                    fried dried small -- chiles, up to 5
   1 1/2  tablespoons   vegetable oil
   1      tablespoon    finely chopped garlic
   1      tablespoon    water

Preparation:

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, chiles, 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. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.