Tandoori Lobster
This is how I prepare live lobsters for tandoori lobster. My recipe for tandoori lobster is right here.
In order to make amazing tandoori lobster, you’ve got to use live lobsters. Purchase pre-cooked lobsters and the meat will become tough if it isn’t already.
With this preparation method, you lobster meat will be succulent and tender every time.
Be warned, although this is not exactly difficult to do, it does take some time. Count on fifteen minutes per lobster to start. You will get faster the more you do it.
Following are also instructions on how to make lobster stock which you will need to make the tandoori lobster. 🙂
You will need a good pair of kitchen scissors.
Step 1
1.) Bring a large pot of salty water to a boil. Then kill your lobsters. The most humane way to do this is by sticking a sharp knife straight down through their head with the sharp blade facing the front of the lobster’s head.
Step 2
2.) Slice forward to completely split the head.
Step 3
3.) When your water is boiling, place the lobsters in it. No more than on or two at a time depending on the size of you pot. Cover and boil the lobster/s for four minutes.
Step 4
4.) Place the par-cooked lobster in a bowl of ice water to stop it from cooking further.
Step 5
5.) Place the lobsters on a clean surface and carefully remove the top of the shell from the tail and body. Retain the shell pieces. Twist of the claws.
Step 6
6.) Remove the meat from the tail. You also need to remove the green and black innards from the body and discard.
Step 7
7.) Clean out the shells and place in a baking tray, cover and place in the fridge until ready to use.
Step 8
8.) Now use the back of a heavy knife to crack open the claw shells. With a little practice, you should be able to get the meat out in one piece but again this isn’t essential. Also try to get as much meat as you can from the smaller parts of the claw shells. Retain all the empty shells.
Step 9
9.) Here’s a plate of the prepared lobster meat from about five lobsters I was preparing. I cut the tail meat up into bite sized pieces but left the claws whole. Cover the meat and place in the fridge until ready to use.
Step 10
10.) Now make your lobster stock which you will need for the tandoori sauce. Melt about two tablespoons of butter in a large saucepan and then add the shells you retained.
Step 11
11.) Move the shells around in the hot butter for about ten minutes and then add about half an onion – finely chopped and two bay leaves. Pour in half a bottle of white wine and just enough water to cover.
Step 12
12.) Simmer the stock for about 20 minutes.
Step 13
13.) Then run through a sieve and store covered in the fridge until ready to use. You can now start making your tandoori lobsters!
Kevin | Keviniscooking
Wednesday 14th of September 2016
Test!
Curryqueen
Monday 17th of August 2015
Hi Dan, I really love all your recipes and they always give me ideas for special meals at home. My family love Indian style food.. Your Butter Chicken recipe features frequently on our family special occasion menus. I am a wee bit squeamish and I have not yet dealt with lobster. I have however heard of an easier way to deal with them. A television show featuring a recipe for Italian lobster suggested putting live lobsters in the freezer for about 30 minutes, and then quickly popping them into a pan of boiling water, replacing the pan lid. Another recipe suggests putting the lobsters into a pan of cold water , covering the pan with the lid, and slowly bringing the water to the boil. What do you think? Wonderful site and delicious, do-able recipes. Thanks Dan!
Dan Toombs
Monday 17th of August 2015
Hi
I've done both the freezer method and bringing water to a boil slowly. Didn't like the bringing water to a boil slowly method. Freezing was fine. I still like the knife method as it is so quick. 3 seconds and done. :-)
Thank you very much.
Dan