Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Lobster is one of those ingredients that can go south very quickly if not cooked perfectly. Over cooking even slightly can make the texture rubbery and dry. The key in this recipe is to cook the lobster tails to just about when they start curling and getting the pink color on the shell. Turn off the heat at exactly that moment and the heat from the curry will cook the tail a little more to the right amount! Curcumin which is a constituent of turmeric is known to have Medicinal values and has long been used in Ayurvedic medicine in India. The flavor profile goes really well with coconut and mustard, so I decided to make this light coconut milk broth with lobster!
- 4 lobster tails
- 1 no. Medium onion sliced
- 1/2 tsp black mustard seeds
- 1/2 tsp white mustard seeds
- 1 tsp ginger garlic paste
- 1 tsp turmeric powder
- 1 inch cinnamon stick
- 1/2 fresh red chili
- 1 tsp espellette chili powder (can substitute paprika)
- 1/2 tsp coriander powder
- 1 bay leaf
- 3/4 can coconut milk
- 1 tsp brown sugar or jaggery
- 1 tsp ground sumac
- Fresh dill leaves
In a cooking vessel heat 2 tablespoon mustard oil on a medium flame. If you do not have mustard oil, olive or vegetable oil will also do. Add in the mustard seeds and wait till they just start popping in the heat.
Now add the cinnamon, bay leaf and the onions and sauté till golden brown. Add in a little salt after about a minute so that the onions can sweat a little. Add the ginger garlic paste and the spice powders and fry for about 2 minutes. Now add in the coconut milk and sugar or jaggery, mix well and bring to a simmer.
Adjust for consistency if the sauce with a little water if needed.
At this point add in the lobster tails and cook till just done. See tip at the start of this article.
Serve with rice topped with sumac and fresh dill!
One thought on “Lobster Tails in Coconut Turmeric Broth”
Wow this is fantastic! Looks so tasty. I love everything with coconut!