How to make Tandoori Lobsters -

A marinated lobster cooked on charcoal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lobster (लौब्ज़टर ), Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Kande Pohe Chinese Bhel- Sk Khazana Chana roast Savoury Red Velvet Cupcakes

Tandoori Lobsters

Tandoori Lobsters Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tandoori Lobsters Recipe

  • Lobster 4 medium

  • Yogurt 1 cup

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Egg yolk 4

  • Fresh cream 2 tablespoons

  • Carom seeds (ajwain) 2 teaspoons

  • White pepper powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Cumin powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Butter 2 tablespoons

  • Chaat masala 1/2 teaspoon


Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.