Ingredients:
Poaching liquid
2 stalks lemon grass, finely chopped
2 cups lobster stock
1 Tbls. Yellow curry
2 cloves garlic
1 tsp. shallots
1 Tbsp. sherry
1 Tbsp. sugar
2 cups lump crab meat
4 large prawns, head off and grilled
kosher salt, to taste
black pepper, to taste
1 Tbsp. clarified butter
Caramelize shallots and garlic, deglaze with sherry. Add other ingredients and then poach crabmeat and add grilled shrimp to absorb flavor. Then drain liquid and chill and plate crab stack in center of bowl and prawns around the sides and finish with splash of clarified butter.
