For the sauce, heat the olive oil in a saucepan, and add red chili pepper and cumin seeds. Saute' until slightly brown. Add shallots, kaffir lime leaves, lemongrass, cilantro, and basil. Continue to cook for about 2 minutes. Add the lobster stock and simmer for 10 minutes. Pour in coconut milk, lemon juice, and heavy cream; cook for another 3 minutes. Remove from heat and whisk in the room-temperature butter. Add salt to taste. Strain the sauce through a fine strainer.