Crispy Lobster Skewers with Green Papaya and Mint Salad

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1 small coconut

6 (1-pound) lobster culls

2 tablespoons oil, plus 2 tablespoons butter

2 diced shallots

1 small fresh chile, seeds removed and diced

2 stalks lemongrass, sliced thinly

1 cup white wine

1 heaping tablespoon freshly grated ginger

1 tablespoon Thai yellow or red curry paste, or 1 tablespoon Madras curry powder

1/2 cup heavy cream

2 to 3 limes, juiced, plus the zest of 1 lime

Salt and freshly ground black pepper

2 tablespoons unsalted butter

6 scallions, cut into 2-inch pieces

3 egg whites

2 tablespoons cold water

1/2 cup water chestnut flour

Peanut or corn oil, for frying

6 (10-inch) wooden skewers, soaked for 30 minutes

Green Papaya and Mint Salad, recipe follows

Green Papaya and Mint Salad:

2 green papayas, thinly sliced

1 bunch wild mint, chopped

3 bunches Upland cress or 2 bunches watercress

1 daikon, julienned

1 carrot, julienned

1 small cucumber, sliced thinly

12 scallions, cut into thin rounds

Vinaigrette, recipe follows

Vinaigrette:

1/4 cup rice wine vinegar

2 teaspoons Nam Pla (Vietnamese fish sauce)

1 teaspoon grated fresh ginger

2 tablespoons oil of your choice