Friday, June 29, 2012

Lobster Tandoori

Today my husband and I celebrated our 38th year of marriage.  It's funny on how 38 years seems like an eternity and yet it seems like just yesterday we shared our vows.  It's hard to remember an event in my life without Gerry being a part of it.  Since this anniversary follows on the heels of Elizabeth's wedding, we decided to cook a special dinner together rather than go out.  This year however, we stretched the definition of cooking together.  I made lobster tandoori while Gerry smoked a couple of different kinds of fish on his new smoker.  We did share an appetizer of crab dip on crackers and two separate desserts we chose at Central Market.  Gerry no longer eats lobster due to health reasons and I decided to make it at home since it was on sale at Central Market and I have been craving it.  He on the other hand was dying to try his new smoker that he got for Father's Day.  It turned out to be the best of both worlds.

Here is a sampling of the two different fishes he smoked:  Copper River Salmon and Ruby Red Trout.  Looks yummy, doesn't it?



Here is my Lobster Tandoori which was fabulously flavored; sweet lobster meat in a spicy yogurt based tandoori sauce and topped with cheese before being browned under the broiler. 



Here are the two different desserts we chose:  Chocolate Mousse Cake for him and Chocolate Mousse Cup for me.



Lobster Tandoori
Makes 2 Servings

1 live lobster
3 tablespoons grapeseed oil
1 clove garlic, chopped
One 1-inch piece of ginger, chopped
1/2 small onion, chopped
1/2 teaspoon ground cardamon
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon smoked paprika
1/4 teaspoon red chili powder
1 pinch of salt
1 pinch of pepper
1/4 cup plain yogurt
1/2 teaspoon honey
Juice of 1/2 lime
1/4 cup grated white Cheddar
Slices of lemon, for serving

Bring a large pot of water to a boil.  Cut the rubber bands off of the lobster claws and then plunge the live lobster into the pot.  Cover tightly with a lid and cook for 6 to 8 minutes.  Remove from the water.  When they are cool enough to handle, pull off the claws and cut each lobster in half lengthwise, taking care to keep the shell halves intact (you will need these shells to complete the recipe).  Remove the tail meat and clean the lobster shells by removing the green tomalley and rinsing well under cold water.  Place them on a baking sheet.  Crack the claws open and remove the claw and knuckle meat.  Discard the claw shells. 

Heat the oil in a small skillet and add the garlic, ginger and onions, and fry until they begin to turn golden, about 3 minutes.  Add the cardamom, cumin, garam masala, smoked paprika, red chili powder, salt and pepper, and cook for 1 minute, mashing it into a paste.

Put the yogurt, honey, lime juice and spice paste into a large bowl and whisk until well combined.  Chop the lobster meat and stir into the marinade.

Place an oven rack at the top of the oven and preheat to broil.

Spoon the marinated lobster meat into the reserved lobster shells.  Sprinkle each lobster half with 2 tablespoons grated cheese, and then place in the oven and broil until they are golden and bubbling, about 5 minutes.  Serve immediately with slices of lemon for squeezing.


From Cooking Channel's Spice Goddess


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