Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Monica Bhide

Lobster

Recommended Posts

We have invited some friends for dinner over the weekend, I asked them what they would like to try... answer "Lobster, Indian style". Okay now I am stumped.. any recipes? cooking insights? anything?

Help!!!!!


Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites

I would do three things

1) Steam a lobster and remove the flesh and serve Korma style with a sauce made from

I cup light cream

1 tsp sugar

1 cup ground almonds

1 tsp turmeric

1/2 - 1 pint boiling water

Mix the dry ingredients in a Jug then add the boiling water and allow to sit for five minutes to thcken as the almond oils come out

Saute the chunks of lobster meat with a chopped chillie in a little oil and then add the sauce and allow to thicken.

Before serving, squeeze lime over the top and mix in chopped cilantro

Serve back in the half shells a la thermidore

2) Serve the other one in the shell chopped into big pieces and cooked in a kharai or big pot in a sauce made from

1 tsp turmeric

1 tsp chillie powder

1 tsp ground ginger

1 tsp fenugreek

1tsp sugar

1 chopped onion

1 inch piece of chopped ginger

two chopped red chillis ( with seeds )

2 cloves garlic

Sweat the fresh ingredients and then add the spices for one minute to cook until they are no longer raw. Add 1 pint of water and cook for a further 20 mins to create a thickish suace. Add the lobster and stir around to coat well. Cover and cook for a further 5-10 mins until the lobster has cooked

3)for an appetizer, you can make a soup using the shells. i gave a recipe on the dinner thread for an amazing bengali fish soup using these

Hope this helps. Sorry aboutthe typing. in a rush

S


Edited by Simon Majumdar (log)

Share this post


Link to post
Share on other sites

Yummy, all sound delightful. I am taking notes and will report back on how it goes.. maybe even pictures if I can get that damn scanner to work


Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites

My favorite recipe for lobster used to be lobster cooked with Kokum.. if I can dig it up, I will post it. Very unique. I like the saag suggestion. my hubby is suggeting we do 3 0r 4 types of lobsters dishes and serve with steamed rice and naan.... sound tempting. My only fear is that I have steamed lobster at home.... I usually get it done at the grocers... maybe I will be brave enough to try it............ all I need I guess is a pot that is big enough :wink:


Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites
I asked them what they would like to try... answer "Lobster, Indian style". Okay now I am stumped.. any recipes? cooking insights? anything?

Help!!!!!

Lobster with fresh coconut base like Gassi or Thoren would be great. My preference would be Gassi.

P2

Share this post


Link to post
Share on other sites

Not much lobster experience but your thread made me wonder - ever cooked lobster with an imli (tamarind) sauce?

Share this post


Link to post
Share on other sites

Tamarind would be wonderful

The coconut idea is also a good one.

How about cooking a southern india style dish using coconut milk and a little chilli?

S

Share this post


Link to post
Share on other sites
Tamarind would be wonderful

The coconut idea is also a good one.

How about cooking a southern india style dish using coconut milk and a little chilli?

S

Simon your suggestion is what most peopl that have loved lobster Indian style have enjoyed.

It is nice making them in a creamy sauce (kurma or makhani) or then the Southern Indian style of sauces.

Yours is what I have found most Indians and Non-Indians enjoying the most. You have a way with giving the best recipes. Thanks!

Share this post


Link to post
Share on other sites
.....

How about cooking a southern india style dish using coconut milk and a little chilli?

S

The most prelant use of lobster and crabs is in the Konkan region. They braise it in chilli & coconut masala. In mumbai to taste it try Trishna or Mahesh Lunch home.


anil

Share this post


Link to post
Share on other sites
I asked them what they would like to try... answer "Lobster, Indian style". Okay now I am stumped.. any recipes? cooking insights? anything?

Help!!!!!

Lobster with fresh coconut base like Gassi or Thoren would be great. My preference would be Gassi.

P2

Prasad, I am doing a Gassi recipe for my new book, never thought of it with lobster.. sounds quite tempting. Maybe I can do four sections to the table and have it done by N W S E portions of India.... that would be quite unique dont you think?


Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites
.....

How about cooking a southern india style dish using coconut milk and a little chilli?

S

The most prelant use of lobster and crabs is in the Konkan region. They braise it in chilli & coconut masala. In mumbai to taste it try Trishna or Mahesh Lunch home.

I have some Malvani Masala and some kholapuri masala... now I am thinking.. thanks. I loved the lobster at Mahesh, although my son was mad at me for eating Freddy the lobster .. think I might have traumatized him for life


Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites
I asked them what they would like to try... answer "Lobster, Indian style". Okay now I am stumped.. any recipes? cooking insights? anything?

Help!!!!!

Lobster with fresh coconut base like Gassi or Thoren would be great. My preference would be Gassi.

P2

Prasad, I am doing a Gassi recipe for my new book, never thought of it with lobster.. sounds quite tempting. Maybe I can do four sections to the table and have it done by N W S E portions of India.... that would be quite unique dont you think?

As I have mentioned earlier my preference with crab or lobster or prawns. If we can lets share the Malwani Masa recipe with Gassi. I think this gassi's flavor is so unique, can have it all day with some sliced red onion on side.

Any day NWSE sounds very tempting.

Looking forward for Malwani Masa ! I have tried it, thought the punch is missing, may be you can help me fill it. Thanks

As Simon said about South Indian Style, Coconut and chilli is Gassi and as Monica you said Kokum or tamarind can be like Thoren.

P2

Share this post


Link to post
Share on other sites

Lobster Peri Peri!!

Diced lobster meat in a thick Makhni sauce, flavored with crushed black cardamom served in its own shell, grilled for a minute with some cheddar!!

:biggrin:

Share this post


Link to post
Share on other sites
I would do three things

1) Steam a lobster and remove the flesh and serve Korma style with a sauce made from

I cup light cream

1 tsp sugar

1 cup ground almonds

1 tsp turmeric

1/2 - 1 pint boiling water

Mix the dry ingredients in a Jug then add the boiling water and allow to sit for five minutes to thcken as the almond oils come out

Saute the chunks of lobster meat with a chopped chillie in a little oil and then add the sauce and allow to thicken.

Before serving, squeeze lime over the top and mix in chopped cilantro

Serve back in the half shells a la thermidore

2) Serve the other one in the shell chopped into big pieces and cooked in a kharai or big pot in a sauce made from

1 tsp turmeric

1 tsp chillie powder

1 tsp ground ginger

1 tsp fenugreek

1tsp sugar

1 chopped onion

1 inch piece of chopped ginger

two chopped red chillis ( with seeds )

2 cloves garlic

Sweat the fresh ingredients and then add the spices for one minute to cook until they are no longer raw.  Add 1 pint of water and cook for a further 20 mins to create a thickish suace.  Add the lobster and stir around to coat well.  Cover and cook for a further 5-10 mins until the lobster has cooked

3)for an appetizer, you can make a soup using the shells.  i gave a recipe on the dinner thread for an amazing bengali fish soup using these

Hope this helps.  Sorry aboutthe typing.  in a rush

S

Simon, have you names for these recipes? I shall post them in the archive. :biggrin:


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites
indiachef Posted on Apr 10 2003, 07:10 PM

--------------------------------------------------------------------------------

Lobster Peri Peri!!

Diced lobster meat in a thick Makhni sauce, flavored with crushed black cardamom served in its own shell, grilled for a minute with some cheddar!!

Indiachef, you might want to call it something else

peri peri or piri piri are very hot little peppers from portugal. The portugese make a hot sauce from these peppers similar to tobasco( mohlo de piri piri ) which they will use on practically anything, they will sometimes also use these hot piri piri sauces for dipping eg steamed shrimp, or use them to grill chicken etc.

The portugese have left their hot imprint whereever they went.

There are numerous Goan piri piri dishes

and in South Africa and Zimbawbe I came accross Nandos a fast food chain selling hot peri peri sauces besides grilled chicken basted with these sauces.

Also the makhani sauce is tradionally flavored with green cardamon and cloves besides dried methi and garam massalla, would you replace all these with crushed black cardamon or would black cardamon be in addition.

the cheesey touch tastes good!


Bombay Curry Company

3110 Mount Vernon Avenue, Alexandria, VA 22305. 703. 836-6363

Delhi Club

Arlington, Virginia

Share this post


Link to post
Share on other sites
Indiachef, you might want to call it something else

:huh:

Call something else what?

I thought I mentioned two separate Lobster preparations!

Lobster Peri Peri is a classic Goan delicacy, made with red masala paste.

The makhni sauce in the other one should have read crushed black pepper in place of crushed black cardamom. Gee I cannot imagine a Makhni with black cardamom.

:cool:

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Sheel
      Goa being one of the popular cities of India is known for its local delicacies. These delicacies have been passed on from generation to generation, while some of them have continued to remain popular, some of them have lost their charm with the introduction of newer cuisines. Since the Portuguese entered Goa, they have had a strong influence on the local cuisine. A major turning point came when they introduced a variety of spices that changed their style of cooking completely. The Portuguese introduced plants like corn, pineapple,  papaya, sweet potato and cashews. One such example of a popular dish would be Pork Vindaloo. Goan food is a mix of hot and sour ingredients that make their seafood delectable. Kokum is one such ingredient which is known to be a tangy-sweet fruit. It is added in curries to render a sour taste and is often accompanied with seafood. Dried red chillies are one the most vital ingredients common among all the local delicacies that is either used in its whole form or ground into a fine paste. Since seafood is the soul of Goan food, it is preserved and relished in other forms too. Goan pickles are known to be quite famous. Prawn Balchao, a very famous prawn pickle prepared with dried red chillies is relished with a simple lentil curry and rice. Another delicacy is the Goan Para Fish made with mackerels, red chillies and goan vinegar. These are regular accompaniments with their routine meals. When talking about Goa, you cannot not mention their sausages. These mouth-watering and spicy sausages are made with pork and a variety of spices. Last but not the least, is the widely famous Goan bread, locally known as Poi. Leavened bread which is part of almost every meal and eaten with plain butter too. These ingredients make the cuisine extremely palatable and continue to make this cuisine stand out from the rest.
    • By shweta gupta
      Do any one familiar with the Bengali spice brands of India, my friend is Interested in Cooking Bengali Food. Can any One Suggest me few Brands to Reffer.
      Please comment
    • By Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...