Lobster Masala
Succulent lobster tails simmered in a rich, aromatic tomato and coconut masala. This coastal Indian curry is a luxurious treat, perfect for special occasions, and comes together in under an hour.
For 4 servings
4 steps. 25 minutes total.
- 1
Prepare and marinate the lobster: Clean the lobster tails
- a.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
Make the masala base: Heat coconut oil in a wide pan or kadai over medium heat
- a.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
Step 3
- a.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
Step 4
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the lobster. It cooks very quickly and becomes rubbery if left on the heat for too long.
- 2Use full-fat coconut milk for a rich and creamy gravy. Light coconut milk will result in a thinner sauce.
- 3For best results, use fresh or frozen raw lobster tails, not pre-cooked ones.
- 4You can adjust the amount of red chili powder and green chilies to make the dish more or less spicy.
- 5This curry pairs beautifully with steamed basmati rice, jeera rice, or soft naan bread to soak up the delicious gravy.
Adapt it for your goals.
Budget friendly
Replace lobster with large prawns (shrimp) or a firm white fish like cod or tilapia. Adjust cooking time accordingly as they cook faster.
quickQuick
To save time, use canned tomato puree instead of fresh tomatoes and store-bought ginger-garlic paste.
healthyHealthy
Use light coconut milk to reduce the fat content, though this will result in a less creamy gravy. You can also add some vegetables like bell peppers for extra nutrients.
dairy freeDairy free
This recipe is naturally dairy-free as it uses coconut oil and coconut milk.
