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Lobster Tandoori Recipe

December 9th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1smallonion, quartered
  2. 2clovesgarlic
  3. 1tablespoonground cumin
  4. 1tablespoonground coriander
  5. 1tablespoonpaprika
  6. 2tablespoonslime juice(freshly squeezed, if possible)
  7. 1/2cupplain yogurt
  8. 1/2teaspoonsalt
  9. 1/4teaspoonfresh ground black pepper
  10. 1tablespoonsugar
  11. 2 (1 1/2 lb)live lobsters

DIRECTIONS

  1. To prepare the marinade, place all ingredients in a blender and process until smooth.
  2. For the lobster, bring a large pot of salted water to a boil.
  3. Place live lobsters into the boiling water and cover tightly.
  4. Cook 4 or 5 minutes, until the lobster tails are curled and the shells have turned bright red.
  5. Remove lobsters from water and place in an ice-water bath to halt the cooking process.
  6. Break off the claws and separate the head from the tail.
  7. Remove the meat from the tail in one piece by cutting along the soft underside shell to expose the flesh.
  8. With the back of a knife, lightly crack the shells of the large claws and gently remove meat in one piece.
  9. Place the lobster tail and claw meat in the marinade, cover, and refrigerate for 4 hours.
  10. To serve, preheat the oven to 500°F.
  11. Place the marinated lobster meat on a baking sheet and cook for about 4 minutes, until the meat is opaque white and the marinade is slightly browned.

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