Thursday, September 18, 2008

Calcutta Lobster with Yogurt Sauce

This exotic Lobster dish hails from India. I'm sure they use some type of spiny lobster for this recipe, but I obviously favor the Maine Lobster above all. Try it whichever way you like, I'm sure you will not be disappointed.
Lobster Recipe from Lobster Gram
  • 1 1/2 pounds uncooked lobster tails, thawed if frozen
  • 1 bunch spinach
  • 1 medium onion
  • 4 large garlic cloves
  • 1 small fresh Serrano Chile
  • a 1-inch piece fresh ginger root
  • 1/2 teaspoon brown or black mustard seeds
  • 2 tablespoons vegetable oil (see note, beginning of recipe)
  • 2 teaspoons ground coriander seeds
  • 1 cup plain yogurt
  • 1 teaspoon coarse salt, or to taste
  • Accompaniment: cooked white or brown Basmati rice
With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein lobster tails. Cut lobster into bite-size pieces. Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince Serrano. Peel ginger root and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, Serrano, ginger root, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes. Serve lobster and sauce over rice

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