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Goan style lobster Recipe
Prep Time | 30 minutes |
Cook Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the spice paste
- 200 g/7oz fresh coconut shell removed, flesh finely grated
- 2 dried red chillies
- 2 tbsp coriander seeds
- 1 tbsp black peppercorns
- 4 Cloves
For the lobsters
- 3 tbsp vegetable oil
- 2 onions peeled, sliced
- 1 green chilli finely chopped
- tsp ½ginger and garlic paste made by pounding together equal quantities of fresh root ginger and garlic
- tsp ¼ground turmeric
- 50 oz ml/2fltamarind pulp
- 150 oz ml/5flcoconut milk
- 2-3 tbsp Water
- 2 tbsp finely chopped fresh coriander leaves
- 2 tbsp butter
- 500 g cooked lobsters shells cracked and meat removed
To serve
Ingredients
For the spice paste
For the lobsters
To serve
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Instructions
- For the spice paste, toast the grated coconut in a dry frying pan over a medium heat for 3-4 minutes, or until lightly browned, then tip onto a plate and set aside to cool.
- Return the pan to the heat and toast the dried chillies, coriander seeds, peppercorns and cloves for 2-3 minutes, or until lightly coloured and aromatic, then tip onto a plate and set aside to cool.
- Transfer the toasted spices and coconut into a food processor with a few tablespoons of water (or coconut milk) and blend to a smooth paste. Set aside.
- For the lobsters, heat two tablespoons of the vegetable oil in a wok and fry the onions and chilli for 5-6 minutes, or until coloured. Stir in the ginger and garlic paste and turmeric and fry for a further 2-3 minutes, then stir in the spice paste.
- Add the tamarind pulp to the pan and simmer for 2-3 minutes, then pour in the coconut milk and simmer for another 8-10 minutes. Add the water to thin out the mixture slightly, then stir in the coriander leaves.
- Heat the remaining vegetable oil in a non-stick frying pan and fry the lobster meat for 3-4 minutes, or until golden-brown all over. Add the butter to the pan and, when melted, spoon over the lobster to form a light glaze.
Recipe Notes
To serve, spoon some of the sauce into four shallow serving bowls and divide the lobster meat equally among them. Serve with a bowl of boiled rice or green salad.