Toast grated coconut in a dry pan for 4 minutes until browned and set aside to cool.
Toast chillies, coriander seeds, peppercorns, and cloves for 3 minutes until aromatic and cool.
Blend the toasted spices and coconut with a little water into a smooth paste.
Fry onions and green chilli in 30ml oil for 6 minutes until coloured.
Stir in turmeric and ginger-garlic paste for 3 minutes before adding the spice paste.
Simmer with tamarind pulp for 3 minutes, then add coconut milk and simmer for 10 minutes.
Thin the sauce with water and stir in the fresh coriander leaves.
Fry lobster meat in remaining oil for 4 minutes until golden-brown.
Melt butter in the pan and glaze the lobster meat.
Spoon sauce into bowls, top with lobster meat, and serve.