Tandoori Lobster

Tandoori Lobster

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Servings: 5
Calories: 155

Ingredients
 

  • 4 Lobsters medium-sized, halved
  • 4 tsp Ginger adrak paste
  • 4 tsp Garlic lasan paste
  • 1/4 tsp Carom ajwain seeds .
  • 3 1/2 floz Malt vinegar sirka
  • Salt to taste
  • 7 oz Yoghurt dahi, drained
  • 1 tsp White pepper safed mirch powder
  • 2 tsp Garam masala
  • 60 g Cottage cheese paneer
  • 3 tbsp Gram flour besan
  • 4 tbsp Mustard sarson oil
  • 1 tsp Red chilli paste

Instructions

  • Shell and devein the lobsters. Wash and dry the shells and dip them in hot oil. Drain. Keep aside.
  • Marinate the lobsters in ginger and garlic pastes, carom seeds, vinegar, and salt for 1 hour.
  • Whisk the yoghurt in a large bowl. Add the remaining ingredients; coat the lobsters with this mixture; keep aside for 3 hours.
  • Skewer the lobsters 2 cm apart. Keep a tray underneath to collect the excess drippings. Roast in a medium-hot tandoor / oven for 5 minutes.
  • Baste with butter and roast again for 2 minutes.
  • Place the lobster in the shell; garnish with lettuce, tomato slices, and onion rings. Serve hot.
Calories: 155 kcal
Carbohydrates: 8 g
Protein: 21 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 135 mg
Sodium: 629 mg
Potassium: 351 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 73 IU
Vitamin C: 1 mg
Calcium: 159 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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