Lobster masala with spiced lentils
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-freeNut-free
A luxurious spice lobster dish that won't fail to impress.
Ingredients
For the spiced lentils
- butter: 25g/1oz butter
- onion: 1 onion, finely chopped
- chilli: 1 green chilli, thinly sliced
- cumin: 1 tsp ground cumin
- turmeric: ½ tsp ground turmeric
- garam masala: 1 tsp garam masala
- coriander: 1 tsp ground coriander
- red lentils: 350g/12oz red lentils, rinsed
- dill: 1 tbsp finely chopped fresh dill
- coriander: 1 tbsp finely chopped fresh coriander
For the masala sauce
- vegetable oil: 1 tbsp vegetable oil
- cinnamon: 1 cinnamon stick
- cardamom: 3 cardamom pods, crushed
- cloves: 3 cloves
- fennel seeds: 1 tsp fennel seeds
- chilli: 1 green chilli, finely chopped
- shallots: 2 shallots, finely chopped
- cloves: 2 garlic cloves, crushed
- ginger: 2.5cm/1in piece fresh root ginger, finely grated
- cumin: 1 tsp ground cumin
- coriander: 1 tsp ground coriander
- turmeric: 1 tsp ground turmeric
- curry powder: 1 tsp curry powder
- beef tomatoes: 3 large ripe beef tomatoes, roughly chopped
- lobster: 1 cooked lobster, split in half, flesh removed and cut into chunks, shells reserved
To serve
- spring onions: 2 spring onions, thinly sliced
- coriander cress: handful fresh coriander cress
Method
To make the spiced lentils, melt the butter in a large saucepan over a medium heat. Add the onion and spices and sweat gently for 5–10 minutes, until soft.
Stir in the lentils and just cover with water. Bring to the boil and simmer for 30 minutes, or until all the water has evaporated and the lentils are soft. Stir in the dill and coriander.
Meanwhile. to make the masala sauce, heat the oil in a sauté pan over a medium heat. Add the cinnamon, cardamom, cloves, fennel, chilli, shallots, garlic and ginger and cook for 2–3 minutes.
Add the cumin, coriander, turmeric, curry powder, tomatoes and 300ml/10fl oz of water and cook for 10–15 minutes. Blend in a food processor until smooth.
Return the sauce to the pan and add the lobster. Simmer gently for 5 minutes, until heated through.
To serve, spoon the lobster masala back into the lobster shells and garnish with coriander cress and sliced spring onions. Serve with the spiced lentils.
