Tandoori lobster

TANDOORI LOBSTERS

Lobsters are a family of large marine crustaceans. Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others.

Lobster is a type of shellfish that is typically prepared by boiling or steaming.

Lobsters are a great source of selenium and also contain omega 3 fatty acids. They can help protect against thyroid disease, depression , and anemia . Lobster can serve as the main source of protein in a meal. lobster is healthy for most diets, providing a good source of essential nutrients and protein. Lobster is a good source of phosphorous, which supports kidney function. It also provides more than 10 percent of your daily requirement for magnesium in a 3-ounce serving.

INGREDIENTS

• 6 medium sized lobster
• 2 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 2 tsp or as per taste red chilli powder
• 11/2  tsp tandoori masala powder [ I have used Everest brand ]
• Salt to taste
• 2 tsp lemon juice
• 3 or 4 tbsp thick / hung curd
• 1 tsp besan [ for binding ]
• ½ tsp jeera pwdr
• ½ tsp chaat masala pwdr
• 1 tsp kasoori
• 1 tsp mustard oil
• Oil to fry
• 1/8 tsp tandoori food colour  [ optional ]

note  – if you don’t have tandoori pwdr , use ½ tsp garam masala pwdr

PREPARATION

Check here how to clean and use  lobsters –  https://www.youtube.com/watch?v=mML0Py7eyJk&t=7s

 CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/usrcpBCOUTU

METHOD

Whisk hung curd  really well till creamy . Mix all dry spices in it one by one . Marinade  is ready .

Apply the marinade all over the lobster.

Make sure that the masalas are evenly coated all over .

Refrigerate  for minimum 30 mins or more .

Heat oil in a pan until  hot.

Place the lobster carefully and fry it for 2  or 3 minutes.

Then turn with care and cook it for 3 to 4 minutes or until done.

Remember to cook from all sides .Also don’t over cook else it will become hard and rubbery .

*Cooking time depends on the size of the lobster .

Remove from the pan and drain off the excess oil on kitchen towel or tissue

Serve hot with Mint Chutney and onion rings / lemon and a salad .

*You can sprinkle little chaat masala over  before serving .

You can give smoky flavour also to the fried fish  – Refer here for the recipe – Paneer angara recipe

NOTES

1. Adjust masalas as per taste.
2. You can grill it in the oven also .
3. The tail and shell of the lobster maybe retained for better looks, but is optional Or just use the flesh .

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