Tandoori Lobsters

Ingredients list for Tandoori Lobsters

• 4 medium Lobster
• 1 cup Yogurt
• 1 inch piece Ginger
• 5-6 cloves Garlic
• 4 Egg yolk
• 2 tablespoons Fresh cream
• 2 teaspoons Carom seeds (ajwain)
• 1/2 teaspoon White pepper powder
• 2 teaspoons Red chilli powder
• 2 teaspoons Cumin powder
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Gram flour (besan)
• 2 tablespoons Lemon juice
• to taste Salt
• 2 tablespoons Butter
• 1/2 teaspoon Chaat masala

Method

1. Remove shells, clean and de-vein lobsters, then wash them thoroughly. Tie yogurt in a muslin cloth and hang it for half an hour to drain out the whey. This should preferably be hung in the refrigerator. Peel, wash ginger and garlic and grind to a fine paste. Transfer the hung yogurt into a bowl, add egg yolk and whisk well to blend.
2. Add ginger garlic paste, fresh cream, carom seeds, white pepper powder, red chilli powder, cumin powder, turmeric powder, besan, lemon juice and salt. Mix well and coat the lobsters uniformly with the yogurt mixture. Keep aside to marinate, preferably in the refrigerator for two to three hours.
3. Skewer the marinated lobster and cook in a moderately hot tandoor for about five to six minutes turning them occasionally.
   Brush the cooked lobster with butter and cook again for a minute in the tandoor.
4. They can also be cooked in a preheated oven at 200C for about six to eight minutes. Brush lobster with butter and cook for a minute more.
   Sprinkle chaat masala on the cooked lobster and serve hot with lemon wedges and mint chutney.

Nutrition Info