Payi sa Butter Gata

Method

1. Confirm the seafood is legally sourced spiny lobster from a licensed fishery. In Ivatan usage payi means lobster; do not substitute tatus or coconut crab.
2. If using tails, split the shells lengthwise with kitchen shears and remove the intestinal vein. If using whole lobster, ask the fishmonger to split and clean it, then crack thick joints lightly.
3. Pat the lobster dry. Melt butter with oil in a wide pan over medium heat and cook onion, garlic, and ginger for 2–3 minutes, until soft and aromatic without browning the garlic.
4. Pour in coconut milk and fish sauce and simmer gently for 4 minutes so the aromatics season the sauce before the lobster goes in.
5. Place the lobster cut-side down, cover, and cook 3–5 minutes, depending on thickness.
6. Turn the pieces, add coconut cream and chilies, and spoon sauce over the meat. Cook until the thickest lobster meat reaches 63°C / 145°F and is opaque.
7. Move the pan off the strongest heat, stir calamansi and black pepper into the sauce, and taste before adding any more salt.
8. Rest only 2 minutes and serve immediately with rice. Holding lobster in the hot sauce too long makes it dry and rubbery.