Lobster Tandoori

This marinade is easy to prepare and will keep for up to a week in the refrigerator. It can be used on shrimp or chicken with similarly tasty results.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  small onion, quartered
• 2  cloves garlic
• 1  tablespoon ground cumin
• 1  tablespoon ground coriander
• 1  tablespoon paprika
• 2  tablespoons lime juice (freshly squeezed, if possible)
• 1⁄2 cup plain yogurt
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  tablespoon sugar
• 2 (1 1/2lb)  live lobsters

Directions

1. To prepare the marinade, place all ingredients in a blender and process until smooth.
2. For the lobster, bring a large pot of salted water to a boil.
3. Place live lobsters into the boiling water and cover tightly.
4. Cook 4 or 5 minutes, until the lobster tails are curled and the shells have turned bright red.
5. Remove lobsters from water and place in an ice-water bath to halt the cooking process.
6. Break off the claws and separate the head from the tail.
7. Remove the meat from the tail in one piece by cutting along the soft underside shell to expose the flesh.
8. With the back of a knife, lightly crack the shells of the large claws and gently remove meat in one piece.
9. Place the lobster tail and claw meat in the marinade, cover, and refrigerate for 4 hours.
10. To serve, preheat the oven to 500°F.
11. Place the marinated lobster meat on a baking sheet and cook for about 4 minutes, until the meat is opaque white and the marinade is slightly browned.