Instructions: Combine the salt, pepper, chiles, garlic, shallots, krachai, and kaffir lime leaves in a bowl, and mix well. Add the seafood, basil leaves, arugula, and lemon slices. Toss to mix well.

Heat a grill. Line a 16- by 18-inch double layer of aluminum foil with a banana leaf. Place the seafood mixture in center of leaf. Cover it with second banana leaf and another 16- by 18-inch double layer of aluminum foil. Roll edges of aluminum foil over tightly to form a pouch.

Place the pouch on the grill over medium-high heat. Cover, and grill-smoke for 20 minutes. Be sure to open air vents in top of grill cover. Carefully open pouch slightly to make sure the mussel shells are open and the lobster shell has turned pink. Remove pouch from the grill, and transfer seafood, along with the juices, to a platter. Serve with rice.

This recipe yields 8 to 10 servings.

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