When I resided in Bogor, I often went for seafood late night snack. Food hawkers on the street are ready to cure your crave. You may find many different variants from one seafood street hawker to another one. This is the version that I know.
Usually, we boil blood cookles or mussels with ginger and Indonesian bay leaves. Then, we dip into this sauce. You can try for lobster as well.
Indonesian Seafood Dipping Sauce
Saus Nanas Kacang (Pineapple Peanut Sauce)
2 tablespoons grated pineapple
2 tablespoons Indonesian cap jempol chili sauce
1 tablespoon ketchup
2 tablespoons crushed roasted garlic peanuts
2 teaspoons freshly squeezed nasnaran mandarin/leprous lime (I used calamansi)
Combine all ingredients. Some people like adding grated ginger and garlic as well.
* I like using cap jempol Indonesian chili sauce compare to other Indonesian chili sauce brands. Cap jempol is spicier and less sweet. There are few other Indonesian sauces such as Indofood and ABC in Winnipeg. I often get cap jempol from Minneapolis (US), Edmonton or Vancouver.