Ingredients / method
8 oz fresh fine grated coconut
2 dried red chillies, fine chopped
2 tablespoons coriander seeds
1 tablespoon black peppercorns
Pinch of fenugreek
Lightly toast all of the above, then blend with a few ounces of coconut milk to form a
smooth paste. Set to one side.
800g – 1kg lobster
2 fine chopped medium red onions
Pinch of ground turmeric
1 fine chopped green Birds Eye chilli
50g fine chopped dried tamarind
200ml coconut milk
1.5 tsp ginger & garlic paste (beat equal quantities of fresh ginger root and garlic cloves in a
pestle and mortar)
Handful of fresh coriander leaves, rough chopped
Lightly brown the onion and chilli in a pan with a 50/50 mix of butter and vegetable oil, then
add the ginger and garlic paste, turmeric and tamarind and coconut milk and simmer for a
few minutes until well combined.
If you are using a live lobster, first cook for 7 -8 mins in boiling water, then allow to cool.
Next split the lobster down its length. Use a sharp knife, starting from the middle and work
towards the end of the tail, then reverse the lobster and cut down through the body and
head. Clean out the lobster under running water, dabbing it dry. Take out the tail meat
and crack the claws, but leave them intact. Cook the tail meat in a knob of butter, with the
paste from the first part of the recipe, adding the claws towards the end. Combine with the
second part of the ingredients and simmer for a couple more minutes.
Serve with rice and a little green salad, and garnish with the whole claws to make a
spectacular looking dish. Don`t forget the lobster picks!