With flavors inspired from traditional Calcutta spices such as coriander and mustard seed, this dish will be a surprise of unusual and defined flavors. Enjoy lobster in an unusual and interesting way!
For a truly authentic taste, use mustard oil instead of vegetable oil. Be sure, though, to heat the mustard oil to the smoking point and let it smoke for 3 to 5 seconds. This tempers its pungency.
Prepare freshly cooked white or jasmine rice to serve with this dish.
Serves 4
1 1/2 pounds uncooked lobster tails, thawed if frozen
1 bunch spinach
1 medium onion
4 large garlic cloves
1 small, fresh serrano chile
1-inch piece fresh gingerroot
1/2 tspn brown or black mustard seeds
2 tbsp vegetable oil (or mustard oil)
2 tspn ground coriander seeds
1 cup plain yogurt
1 tspn coarse salt, or to taste
With a cleaver or large knife halve the lobster tails lengthwise. Discard shells and devein tails. Cut lobster into bite-size pieces.
Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince serrano. Peel gingerroot and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach, and cook until it begins to wilt (about 30 seconds).
Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.
Serve lobster and sauce over white or jasmine steamed rice.
Courtesy of Gourmet, March 1999
