1 bunch Thai basil, roughly chopped
1 red chilli, thinly sliced
1 bunch coriander stalks, roughly chopped
1 bunch coriander, roughly chopped
4 garlic cloves, finely chopped
1 tsp ginger, peeled and finely chopped
1 lemongrass stalk, smashed
1 lime, juice only
2 limes
1 bunch mint, roughly chopped
1 shallot, thinly sliced
100g/3½oz baby spinach
1 tsp Dijon mustard
6 tbsp coconut milk
salt and freshly ground black pepper
1 tsp caster sugar
2 tbsp Thai fish sauce
100–150ml/3½–5fl oz olive oil, for blending
1 tbsp soy sauce
2 medium free-range egg yolks
1 lobster (approx. 450g/1lb)
150g/5½oz fresh peas