It was one of those days that the thought of eating the same dishes over and over again was dreadful. Don’t you sometimes want to eat something different besides that mac and cheese, or the burger with fries? Perhaps some fish soup or tasty pho would be perfect now? What about masala with a twist? No chicken nor fish, but lobster? It’s a lobster masala. Are you ready for such deliciousness? Let that eastern experience hit your taste buds.
The adventure for discovery of new flavors is never ending. Its trade started in 2000 BCE between South Asia and Middle East. However everything changed when the Europeans arrived in Asia, and from then on the spices were spread throughout the world. Thanks to the Age of Discovery, today we can savor a variety of beautiful spices that can transport us to the Middle East and Eastern Asia without leaving our kitchen. The feeling you get when the first spoon of curry hits your taste buds is hard to forget. This feeling can be even more intense if you try a mixture of different spices and/or herbs.
The taste of a single spice, such as nutmeg, is unique and can only be topped by a mixture of several spices and/or herbs. A mixture of different herbs, such as savory, marjoram, rosemary, thyme, oregano, and other herbs make up for the famous Herbes de Provence. It is very well known all over the world, which ends up adding a special touch to grilled meat and hot oils. Masala, as many of us know, is a typical spice used in India for chicken, fish and vegetables. What is unknown to many people is that like Herbes de Provence, masala also a mixture of different spices and other ingredients.
Today a surprise is in store for you, a lobster masala full of personality. I find lobster has very little taste to it, and I thought a masala would do some good to it. The masala used for this recipe has coriander, turmeric, chili, black pepper, salt, curry leaf, fenugreek, dry ginger, garlic, cumin seed, cloves, cardamom, cinnamon and nutmace. Let the taste of turmeric, chili, curry, and garlic come together to take you to back India.
- 4 large cooked lobsters
- 1 teaspoon Chicken masala spice
- 1/2 teaspoon kashmiri chili
- 1/8 teaspoon saffron powder
- 1/4 teaspoon garlic
- 1/8 teaspoon coriander powder
- 1/8 teaspoon turmeric powder
- 1 1/4 cup coconut milk
- 1 medium onion, chopped
- 3-4 peeled can tomatoes
- Olive oil
Utensils to open the lobster:
- Wooden cutting board
- Sharpened kitchen knife or scissors
Cutting the lobster
Open the boiled lobster to remove the intestine and take the meat out of the shell. The intestine is lengthy, starting from the bottom of the tail until the head. Make sure to remove it all. This is a step that can hurt you because of the spikes in the head of the lobster and the knife can slip. Use kitchen scissors if you are not comfortable with the knife. Be careful with your hands. It also requires attention and a little bit of strength to break the shell, specifically the head. After the meat has been removed, cut it in 3-4 pieces for each lobster tail.
In a bowl, mix well the masala, chili, saffron, coriander, turmeric and garlic. Add the coconut milk into the bowl, mix it well to incorporate all the powders.
In a pot, heat up the olive oil and add the onions. After the onions starts getting golden, add the tomatoes to it and smash it well. Cover the pot for a couple of minutes, and then add the pieces of lobster. Cover it again, and let it cooks from 3-5 min. Mix in the coconut milk mixture, until it becomes well distributed. For 10-15 min, cook up the lobster in the coconut milk mixture. If the sauce of the masala is not thick enough for you, add a little bit of flour mixed with water. Once it thickens to the density you like, remove it from the heat. This dish can be eaten with white basmati rice, or with plain couscous.
I hope the lobster masala becomes a part of your special occasions menus. Enjoy it!
Before you go, I would like to ask the following questions:
- What spices do you use for your masala?
- Which masala is your favorite?
Until next time, Hungry people.