Goan-Style Lobster (Lagusta Xec Xec)

Another solid dish from Atul Kochhar. I made a variation here and, when the sauce ingredients were complete, I blended it all together and strained it out so make a smooth sauce. There a subtle, nice heat to it but not overpowering at all.

4 live lobsters
3 tablespoons vegetable oil
2 onions, sliced
1 green chilli, finely chopped
½ teaspoon GINGER-GARLIC PASTE
¼ teaspoon ground turmeric
50 ml tamarind pulp
150 ml coconut milk
2 tablespoons finely chopped coriander leaves
2 tablespoons butter
SPICE PASTE
200 g fresh coconut, grated
2 dried red chillies
2 tablespoons coriander seeds
1 teaspoon black peppercorns
4 cloves

Put the lobsters in the freezer for 2 hours, until almost frozen, this will render them unconscious. Then add them to a very large pan of boiling salted water and simmer for 2 minutes.

Remove from the pan, immerse them in chilled water, then drain. Remove all the meat from the shells, keeping it whole, discard the black intestinal vein that runs down the tail flesh and the stomach sac and gills from the head. The meat will just be blanched, not completely cooked, at this stage.

Next make the spice paste. Lightly toast the grated coconut in a dry frying pan, then tip it on to a plate and leave to cool. Toast the dried chillies, coriander seeds, peppercorns and cloves in the pan for 2 minutes or until lightly coloured, then remove and leave to cool. Put the toasted spices and coconut in a food processor or blender with a few tablespoons of water (or coconut milk) and blend to a smooth paste. Set aside.

Heat 2 tablespoons of the vegetable oil in a wok, add the onions and green chilli and saute for 5-7 minutes, until light brown. Srir in the ginger-garlic paste and turmeric and saute for 2-3 minutes. Add the spice paste and cook, stirring, for 2 minutes. Add the tamarind pulp and simmer for 2-3 minutes, then pour in the coconut milk and simmer for 10 minutes. Stir in 2-3 tablespoons of water to adjust the consistency to a thin sauce. Sprinkle in the chopped coriander.

Heat the remaining vegetable oil in a non-stick frying pan and saute the lobster meat for 3-4 minutes. Add the butter to the pan and let it melt, then spoon it. over the lobster to form a light glaze.

Bring the sauce to a simmer. Traditionally this dish is completed by adding the cooked lobster meat to the sauce, simmering for a minute and then serving. But I like to serve the shiny pink lobster sitting on the beautiful, deep yellow sauce, accompanied by boiled rice or a salad.