Lobster Tandoori

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 2 servings
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Ingredients

1 live lobster

3 tablespoons grapeseed oil

1 clove garlic, chopped

One 1-inch piece of ginger, chopped

1/2 small onion, chopped

1/2 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/2 teaspoon smoked paprika

1/4 teaspoon red chili powder

A pinch of salt

A pinch of pepper

1/4 cup plain yogurt

1/2 teaspoon honey

Juice of 1/2 lime

1/4 cup grated white Cheddar

Slices of lemon, for serving

Directions

  1. 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.

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