Prepare Spiny lobster

Ingredients :

For the cucumber and lime salad:
1 cucumber
2 limes
salt
For the lobster:
2 x 750-900g/1½-2lb cooked lobsters
2 tbsp groundnut oil
1 onion, chopped
3 garlic cloves, crushed
2.5cm/1in fresh root ginger, finely grated
2 green chillies, seeded and chopped


Preparation :

Preheat the oven to 150C/300F/Gas 2. Remove the meat from the cooked lobsters. Place the shells on a baking tray and warm them through in the oven.

Make the salad: peel the cucumber and cut into thick slices. Overlap the cucumber slices on a plate and sprinkle with the juice of one of the limes and some salt. Slice the other lime into wedges to serve with the lobster.

Heat the oil a large, deep frying pan. Add the onion, garlic, ginger and chillies and fry for about 5 minutes, until soft.

Add the masala paste and fry for 2-3 minutes. Fold in the lobster meat and cook gently until it has heated through.

Spoon the mixture back into the lobster shells and serve with the cucumber and lime salad, the lime wedges and maybe some warm naan bread.

We recommend you to look at our other Seafood Recipes

Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful. Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available; kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe.

Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants.