An indulgent lobster recipe from chef Peter Joseph, this elegant curry features lobster tails poached in a fragrant, spiced tomato sauce. Frying the whole spices first releases the maximum aroma into the oil for flavouring the rest of the dish.
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Begin by preparing the lobster. Carefully crack the tails and remove the meat, reserving the shells to serve if desired. Chop the meat into 2cm chunks and set aside
4 lobster tails
For the masala sauce, add the oil to a large pan and place over a medium heat. Once hot, add the whole spices to the pan and fry for a few seconds until fragrant
3 tbsp of oil
1 stick of cinnamon
4 cardamom pods
1 tsp fennel seeds
Add in the sliced shallots and split chillies, then sauté for a few minutes until golden-brown. Add the ginger and garlic paste to the pan and continue to fry for 5–6 minutes, then stir in the ground spices and cook for another 5 minutes
1 1/2 shallots, sliced
2 green chillies, split lengthways
1 tbsp of ground cumin
1 tbsp of ginger and garlic paste
1 tsp turmeric
1 tsp red chilli powder
1 tbsp of ground coriander
Stir in the tomatoes and cover the pan with a lid. Turn the heat down and cook over a gentle heat until the tomatoes break down and the oil starts to separate from the liquid
4 tomatoes, large, chopped
Transfer 4 spoonfuls of the tomato base to a separate small pan and keep warm over a gentle heat until ready to serve
Meanwhile, add the lobster meat to the remaining sauce and simmer gently in the sauce for 10 minutes, adding a little water if it seems too dry. Check for seasoning and adjust as needed
To serve, place a spoonful of the warm tomato sauce into the base of each serving dish. Divide the lobster masala between the shells if using and garnish with the crushed pepper, chopped spring onions and a few sprigs of fresh coriander
1 tsp peppercorns, crushed
2 spring onions, finely chopped
sprigs of fresh coriander
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