📝 About This Recipe
This luxurious dish marries the delicate, sweet succulent meat of cold-water lobster with the bold, smoky intensity of traditional Indian clay oven cooking. Marinated in a vibrant blend of Greek yogurt, Kashmiri chilies, and aromatic spices, the lobster is charred to perfection, creating a beautiful contrast between the spiced crust and the tender interior. It is a show-stopping fusion masterpiece that brings the royal flavors of the Northwest Frontier to the bounty of the sea.
🥗 Ingredients
The Lobster
- 4 pieces Lobster Tails (6-8 oz each, shells butterfly-cut)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Salt (to taste)
The Tandoori Marinade
- 1/2 cup Greek Yogurt (thick, hung yogurt is best)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Garam Masala (high-quality blend)
- 1/2 teaspoon Roasted Cumin Powder
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 pinch Saffron Strands (soaked in 1 tsp warm milk)
- 1 tablespoon Mustard Oil (for authentic smoky pungency)
Basting and Garnish
- 3 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Chaub Masala (for sprinkling)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 Lime Wedges (for serving)
👨🍳 Instructions
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1
Prepare the lobster tails by using kitchen shears to cut down the center of the top shell. Gently pull the meat upward to sit on top of the shell (butterfly style), keeping the end attached to the tail.
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2
In a small bowl, mix the first marinade: lemon juice, Kashmiri chili powder, and salt. Rub this evenly over the lobster meat and let it rest for 10 minutes.
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3
In a larger mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, garam masala, cumin powder, crushed kasuri methi, saffron infusion, and mustard oil until smooth.
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4
Gently coat the lobster meat with the thick yogurt marinade, ensuring it gets into the crevices. Cover and refrigerate for 20-30 minutes. Do not over-marinate as the acid will break down the delicate seafood.
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5
Preheat your grill or oven to its highest setting (ideally 500°F/260°C). If using an oven, place a wire rack over a baking sheet to simulate a grill.
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6
If using a charcoal grill, wait until the coals are glowing white and covered in a thin layer of ash for that authentic tandoor heat.
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7
Place the lobster tails on the grill or the wire rack. Cook for about 5-6 minutes on the first side.
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8
Baste the lobster generously with melted butter. This creates the 'tandoori glaze' and prevents the meat from drying out.
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9
Flip (if grilling) or continue roasting until the shell turns bright red and the meat is opaque and slightly charred on the edges (another 4-5 minutes).
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10
Check the internal temperature; it should reach 140°F (60°C). Remove immediately to avoid a rubbery texture.
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11
Let the lobster rest for 2 minutes. Sprinkle with a pinch of Chaat Masala and fresh cilantro.
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12
Serve immediately while steaming hot with a side of mint chutney and charred lime wedges.
💡 Chef's Tips
Use 'Hung Curd' (yogurt strained through cheesecloth) to ensure the marinade sticks to the lobster rather than sliding off. Mustard oil is the secret to an authentic tandoori flavor—if you can't find it, use vegetable oil with a drop of liquid smoke. Do not overcook! Lobster meat continues to cook for a minute after being removed from the heat. For an extra smoky flavor in a standard oven, use the 'dhungar' method: place a red-hot piece of charcoal in a small bowl amidst the lobster, pour a teaspoon of ghee on the coal, and cover the tray tightly for 3 minutes before serving.
🍽️ Serving Suggestions
Serve with a refreshing Mint-Coriander Chutney and sliced red onions soaked in ice water. Pair with buttery Garlic Naan or a fragrant Saffron Pilaf to soak up the juices. A crisp, chilled Sauvignon Blanc or a light Indian Lager balances the spices beautifully. Accompany with a side of Kachumber salad (cucumber, tomato, and onion) for a crunchy texture contrast.