Place lobsters in the freezer for two hours to render them unconscious.
Simmer lobsters in boiling salted water for two minutes.
Immerse lobsters in chilled water, drain, and extract meat while discarding veins and sacs.
Fry coconut, chillies, coriander seeds, cumin, peppercorns, and cloves until lightly colored.
Grind the toasted spice and coconut mixture in a food processor until fine.
Fry onions in oil for 7 minutes until light brown.
Add garlic, ginger, and green chilli, then fry for 3 minutes.
Stir in the ground coconut spice mixture and cook for two minutes.
Add turmeric and tamarind pulp, then simmer for 3 minutes.
Gradually whisk in the coconut milk.
Add lobster meat and simmer for two minutes until warmed through.
Garnish with fresh coriander.
Boil potato chips in salted water for five minutes until tender.
Drain potatoes and pat thoroughly dry.
Heat oil in a deep fryer to 180°C.
Fry chips for 5 minutes until golden-brown and drain on kitchen paper.
Season chips with sea salt and serve alongside the lobster.