Tandoori Lobster
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