Lobster Masala

Instructions

1. 1

   Prepare and marinate the lobster: Clean the lobster tails. Using kitchen shears, cut through the top shell lengthwise, from the wide end to the tail. Gently separate the meat from the shell, leaving the tail end attached. Lift the meat and place it on top of the shell. In a bowl, mix the lobster meat with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp salt. Set aside for 15 minutes.

2. 2

   Make the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves and sauté for 30 seconds. Add the chopped onions and cook until they turn soft and golden brown, about 6-8 minutes. Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.

3. 3

   Cook the gravy: Add the tomato puree and cook for 5-6 minutes until it thickens and oil starts to separate from the masala. Lower the heat and add the remaining spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Mix well and cook for 1 minute. Pour in the thick coconut milk and 1/2 cup of water. Add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.

4. 4

   Cook the lobster and finish the dish: Carefully place the marinated lobster tails into the simmering gravy. Cover the pan and cook for 5-7 minutes, or until the lobster meat is opaque and cooked through. Do not overcook, as it will become tough. Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish with chopped coriander leaves and serve immediately.