Blend the paste ingredients in a food processor until smooth.
Heat a wok and cook the blended paste for 2 minutes.
Stir in the lime leaves, shrimp paste, cumin, coriander, and paprika and cook for one minute.
Add coconut milk, fish sauce, tamarind, lime juice, and palm sugar to the wok.
Chop the cooked lobster meat into pieces while keeping the claws intact.
Add the lobster meat to the wok and simmer gently until heated through.
Heat a medium saucepan and melt 15g of butter.
Fry the cloves and cinnamon for one minute before adding rice and covering with water.
Cover and cook on the lowest setting for 20 minutes.
Stir the remaining 15g of butter into the cooked rice.
Serve the curry over the buttered rice and top with coriander cress.