Lobster Tandoori Recipes

LOBSTER TANDOORI

Steps:

• Bring a large pot of water to a boil. Cut the rubber bands off of the lobster claws and then plunge the live lobsters into the pot. Cover tightly with a lid and cook for 6 to 8 minutes. Remove from the water. When they are cool enough to handle, pull off the claws and cut each lobster in half lengthwise, taking care to keep the shell halves intact (you will need these shells to complete the recipe). Remove the tail meat and clean the lobster shells by removing the green tomalley and rinsing well under cold water. Place them on a baking sheet. Crack the claws open and remove the claw and knuckle meat. Discard the claw shells.
• Heat the oil in a small skillet and add the garlic, ginger and onions, and fry until they begin to turn golden, about 3 minutes. Add the cardamom, cumin, garam masala, smoked paprika, red chili powder, salt and pepper, and cook for 1 minute, mashing it into a paste.
• Put the yogurt, honey, lime juice and spice paste into a large bowl and whisk until well combined. Chop the lobster meat and stir into the marinade.
• Place an oven rack at the top of the oven and preheat to broil.
• Spoon the marinated lobster meat into the reserved lobster shells. Sprinkle each lobster half with 2 tablespoons grated cheese, and then place in the oven and broil until they are golden and bubbling, about 5 minutes. Serve immediately with slices of lemon for squeezing.

LOBSTER TANDOORI

Steps:

• To prepare the marinade, place all ingredients in a blender and process until smooth.
• For the lobster, bring a large pot of salted water to a boil.
• Place live lobsters into the boiling water and cover tightly.
• Cook 4 or 5 minutes, until the lobster tails are curled and the shells have turned bright red.
• Remove lobsters from water and place in an ice-water bath to halt the cooking process.
• Break off the claws and separate the head from the tail.
• Remove the meat from the tail in one piece by cutting along the soft underside shell to expose the flesh.
• With the back of a knife, lightly crack the shells of the large claws and gently remove meat in one piece.
• Place the lobster tail and claw meat in the marinade, cover, and refrigerate for 4 hours.
• To serve, preheat the oven to 500°F.
• Place the marinated lobster meat on a baking sheet and cook for about 4 minutes, until the meat is opaque white and the marinade is slightly browned.