LOBSTER
Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrow under rocks. Cook boil or steam live lobsters. Lobster recipes include Lobster Newberg and Lobster Thermidor.
TANDOORI LOBSTER
Ingredients:
Lobster 2 no.
Hung Curd 250 gm
Gram Flour 150 gm
Kashmiri Chilly Powder 10 gm
Coriander Powder 5 gm
Cardamom Powder 5 gm
Kasuri Methi Powder 2 gm
Garam Masala Powder 3 gm
Lemon 1 no.
Cloves Powder 2 gm
Carom Seeds 2 gm
Chopped Coriander 2 gm
Ginger & garlic Paste 5 gm
Mustard Oil 20 ml
Salt to taste
Method:
(Cleaning Process)
- Take lobster cut it from center with the help of scissor take out flesh
- Now take out thread from flesh
- Wash both shell and flesh properly, cut flesh into 2-3 pieces
- For shell take boiling water in a pan add pinch of salt into it add shell into it for 3-4 minute
- After that take it out from boiling water and put under tap water to cool it down
Marination:
- For first marination add ginger & garlic paste, lemon juice,salt, carom seed and kashmiri chilly powder
- Take a pre-heated pan add some mustard oil into it then put kashmiri chilly powder fry it till a bit for 30 seconds
- Take hung curd add ginger & garlic paste, pour above fried kshmiri chilly powder, kasuri methi powder, roasted gram flour, cardamom powder and cloves powder and make thick consistency batter
- Sprinkle garam masala over it and few drops of mustard oil
- Take out marinated flesh add it into above batter and keep it aside for around 3 hours
- Take skewers and cook it in clay oven pot (tandoor) for around 5-8 minute
- Take it out of skewers in a platter add some butter over it, coriander leaves, chaat masala mix it gently
- Place it back in shell gently
- Serve in platter along with shell with mint chutny
- Can be well enjoyed with Champagne or beer.
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