Lobster Tandoori

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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