This is a unique recipe for many do not venture to pair curry with lobster. The mix of the traditional curry flavors with the fresh lemon keeps the dish from being too heavy. This is a quick meal that we suggest you parboil the live lobster to prepare for, and we recommend serving this with fresh steamed pilau rice, a citrus chutney, and either chapati or naan.
Serves 6
¼ cup freshly squeezed lemon juice
1/3 cup cider vinegar
1 tsp cumin
1 tsp tumeric
¼ tsp cayenne pepper
¼ tsp black pepper
1 ½ pounds lobster meat (can substitute with crab meat)
1 tbsp vegetable oil
2 tbsp finely minced fresh ginger
1 tbsp finely minced garlic
1 cup finely chopped onion
6 medium tomatoes, seeded and coarsely chopped
2 tsp honey
2 tsp dark molasses
3 tbsp finely shopped cilantro
1-3 tbsp seeded and minced green chile
In a medium-sized bowl, combine lemon juice, vinegar cumin tumeric, cayenne and black peppers. Add the lobster meat and allow it to marinate for about five minutes.
In a large heavy skillet, heat oil over moderate heat. Quickly add ginger, garlic and onion. Stir-fry for 7 to 8 minutes.
Drain the lobster marinade into the skillet, add tomatoes, and cook for 3 minutes. Stir in the honey, molasses and cilantro. Add the lobster and stir. Sprinkle green chile on top; partially cover the skillet and cook over medium heat for approximately 3 to 4 minutes.
Serve immediately accompanied by steamed rice and curry condiments.
