Sri Lankan inspired Lobster Curry
You’ll need
Curry Paste
3 Garlic Cloves
1 Thumb Sized Piece of Fresh Ginger
½ tsp Ground Cinammon
1 tbsp Paprika
½ tsp Cayenne Pepper
1 tsp cumin seeds
1 tsp fennel seeds
1 red chilli
2 cardamom pods
2 tbsps coconut oil
3 Curry Leaves
1 large onion
The Rest
2 Whole Lobster (Live Ideally)
2 tin of coconut milk
1 tbsp Curry Powder
150 g salted butter
1 Lime
Few Butterfly Sorrel Leaves
Few Coriander leaves
Method
In a large pan getting some salted water on a rolling boil and add the lobster it's hard to say exactly how long because the say of lobsters varies so much but for a medium/large lobster around 4 mins should do it.
Immediately plunge the cooked lobster into iced water to cool
To make the curry paste in a dry pan roast the whole spices then add the coconut oil and the remaining ingredients roast well then blitz in a blender add water if it needs to be looser.
When the lobster is cooled carefully remove all the meat from the shell but don't throw the shells away we're using those in the sauce and the butter. The beauty of lobster like many things is recycling it's amazing flavour into sauces.
In a large pan heat some more coconut oil before adding the blended curry paste then half of the shells followed the coconut milk reduce down until you have a nice thick sauce then season to taste
To make the butter add the butter to a pan with the remaining shells and the curry powder. infuse this on a low heat for 15 mins before adding the lobster meat pieces to this to warm through coat it well basting regularly it's important not to overcooked the lobster so just hot is good enough
Serve the lobster with the sauce and the herbs. I also served some basmati rice on the side.