Lobster Tandoori Recipes
GRILLED "TANDOORI" LAMB
Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h35m
Yield 10
Number Of Ingredients 17
Steps:
- Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
- Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
- Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
- Preheat grill for medium heat and lightly oil the grate.
- Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
- Garnish with red onions, lemon wedges, and chopped cilantro as desired.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.9 g, Cholesterol 58.4 mg, Fat 11.8 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 430.4 mg, Sugar 2.8 g
LOBSTER TANDOORI
This marinade is easy to prepare and will keep for up to a week in the refrigerator. It can be used on shrimp or chicken with similarly tasty results.
Provided by - Carla -
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 363.8, Fat 4.9, SaturatedFat 1.3, Cholesterol 327.5, Sodium 1317.2, Carbohydrate 11.6, Fiber 1.7, Sugar 5.7, Protein 66.1
EASY CHICKEN TANDOORI
Nicer then the paste from a jar! Can also be completely baked on the barbecue, but be careful with the heat! The marinade can also be used for fish, large prawns or lobster, but leave out the chilli powder and halve the amount of garlic.
Provided by PetsRus
Categories Chicken
Time P1DT1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
- 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
- Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
- On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
- Serve with your favourite Indian bread and a bowl of yogurt-chutney.
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- Remove shells, clean and de-vein lobsters, then wash them thoroughly. Tie yogurt in a muslin cloth and hang it for half an hour to drain out the whey. This should preferably be hung in the refrigerator. Peel, wash ginger and garlic and grind to a fine paste. Transfer the hung yogurt into a bowl, add egg yolk and whisk well to blend.
- Add ginger garlic paste, fresh cream, carom seeds, white pepper powder, red chilli powder, cumin powder, turmeric powder, besan, lemon juice and salt. Mix well and coat the lobsters uniformly with the yogurt mixture. Keep aside to marinate, preferably in the refrigerator for two to three hours.
- Skewer the marinated lobster and cook in a moderately hot tandoor for about five to six minutes turning them occasionally. Brush the cooked lobster with butter and cook again for a minute in the tandoor.
- They can also be cooked in a preheated oven at 200C for about six to eight minutes. Brush lobster with butter and cook for a minute more. Sprinkle chaat masala on the cooked lobster and serve hot with lemon wedges and mint chutney.
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