Grilled Lobster Masala
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Easy
"It’s always tempting to lean on the French combination of butter and tarragon when it comes to lobster. Perhaps it’s about not messing with a classic, or a reluctance to experiment with expensive ingredients, but give this a try next time you get the chance."
This recipe is from The DIY BBQ Cookbook by James Whetlor (Quadrille, £20), Photography by Sam Folan
Ingredients
- 2 live lobster (approx. 400–600g)
For the butter
- 50g tablespoons ghee or butter, softened
- 4 tablespoons finely chopped coriander
- 2 teaspoons Kashmiri chilli powder
- 4 garlic cloves, finely chopped
- 1 tablespoon finely grated fresh ginger
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
For the sauce
- 2 tablespoons vegetable oil
- 1 green chilli, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground fennel
- 300g vine tomatoes, finely chopped
- 1 cinnamon stick
- 3 cardamon pods, slightly crushed
- 3 cloves
To serve
- Naan or chapati
- Rice
Method
- Preheat the BBQ to a high heat. In a bowl, combine all the butter ingredients and set aside.
- For the sauce, heat half the oil in a frying pan (skillet) over the BBQ and cook the chilli, onion, garlic and ginger for 5 minutes until soft. Add the ground spices and cool for 30 seconds, then add the tomatoes with 300ml/1 ¼ cups water and cook for 10–15 minutes until rich and thick. Allow to cool a little, then blend in a food processor until smooth.
- Fry the cinnamon, cardamom and cloves in the remaining oil for 1–2 minutes, then pour in the sauce and simmer gently for 5 minutes. Check the seasoning and set aside.
- Using a cleaver, split the lobsters in half lengthways through the head and tail. Scoop out and discard the sack behind the head, then break off the claws and gently crack them.
- Place the lobster halves, flesh-side down, with the claws over the hottest part of the grill for 2–3 minutes; cook until slightly charred. Using tongs, flip the lobster over and, using a spoon, spread half the reserved butter over the flesh; continue grilling for 1–3 minutes until the lobster meat is tender.
- Stir the remaining butter into the sauce and divide between plates. Top with the lobster, flesh-side up. Serve with naan or chapati and rice.
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