HungryForever

Goan-style lobster

Prep Time

30minutes

Cook Time

60minutes

Prep Time

30minutes

Cook Time

60minutes

Ingredients

For the spice paste

200 g/7oz fresh coconutshell removed, flesh finely grated
2 dried red chillies
2tbsp coriander seeds
1tbsp black peppercorns
4 Cloves

For the lobsters

3tbsp vegetable oil
2 onionspeeled, sliced
1 green chillifinely chopped
tsp ½ginger and garlic pastemade by pounding together equal quantities of fresh root ginger and garlic
tsp ¼ground turmeric
50oz ml/2fltamarind pulp
150oz ml/5flcoconut milk
2-3tbsp Water
2tbsp finely chopped fresh coriander leaves
2tbsp butter
500g cooked lobstersshells cracked and meat removed

To serve

boiled rice or green salad

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.