📝 About This Recipe
A decadent masterpiece from the sun-drenched shores of the Konkan coast, this dish marries the succulent sweetness of fresh lobster with the bold, aromatic punch of black pepper and golden fried garlic. Unlike its Western counterparts, this Indian coastal specialty uses a base of curry leaves and green chilies to elevate the richness of the butter, creating a silky, spicy glaze that clings to every morsel of seafood. It is a celebratory dish that perfectly captures the soul of Indian seafood—unapologetically flavorful, buttery, and aromatic.
🥗 Ingredients
The Lobster
- 2 pieces Rock Lobster Tails (approx. 300-400g each, cleaned and butterfly-cut)
- 1/2 teaspoon Turmeric Powder (for cleaning and initial rub)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt
The Aromatics
- 3 tablespoons Garlic (very finely minced)
- 2 tablespoons Black Peppercorns (freshly toasted and coarsely cracked)
- 1 teaspoon Ginger Paste (freshly ground)
- 3-4 pieces Green Chilies (slit lengthwise)
- 2 sprigs Curry Leaves (fresh and patted dry)
The Sauce Base
- 100 grams Salted Butter (high quality, divided)
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
- 1/4 cup White Onion (finely grated or pasted)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by cleaning the lobster tails. Use kitchen shears to cut through the top shell lengthwise, stop at the tail fin. Gently pull the meat upward to sit on top of the shell (butterfly style). Rub with turmeric, lemon juice, and a pinch of salt; set aside for 10 minutes.
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2
Toast the whole black peppercorns in a dry pan over medium heat until fragrant (about 2 minutes), then coarsely crush them using a mortar and pestle. Freshly cracked pepper is vital for the heat profile of this dish.
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3
In a large heavy-bottomed skillet or wok, heat 1 tablespoon of oil and 20g of butter over medium heat.
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4
Place the lobster tails meat-side down in the pan. Sear for 2-3 minutes until the meat turns opaque and slightly charred. Flip and cook shell-side down for another 2 minutes. Remove lobsters from the pan and set aside; they will finish cooking in the sauce.
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5
In the same pan, add the remaining 80g of butter. Once it begins to foam, add the minced garlic. Sauté on low heat until the garlic turns a pale golden brown—do not let it burn or it will turn bitter.
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6
Add the curry leaves and slit green chilies. They will crackle and infuse the butter with an unmistakable coastal aroma.
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7
Stir in the grated onion and ginger paste. Cook for 3-4 minutes until the moisture evaporates and the mixture becomes a thick, fragrant paste.
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8
Add the coarsely cracked black pepper. Stir well to integrate the spice into the fat of the butter.
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9
Gently place the lobster tails back into the pan. Baste them continuously with the garlic-pepper butter using a large spoon.
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10
Cover the pan with a lid for 2-3 minutes on low heat. This creates steam that ensures the lobster meat is tender and fully infused with the spices.
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11
Remove the lid, turn the heat to medium-high for 1 minute to thicken the sauce until it coats the lobster like a glossy glaze.
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12
Turn off the heat. Garnish generously with fresh cilantro and an extra pinch of cracked pepper if you prefer more heat.
💡 Chef's Tips
Always use fresh peppercorns and crush them just before cooking; pre-ground pepper lacks the essential oils needed for this dish. If the sauce looks like it's breaking or too oily, add a splash of warm water and whisk gently to emulsify the butter. Be careful with salt, as salted butter and the natural salinity of lobster can easily over-season the dish. To make it truly 'Coastal', you can add a tablespoon of thick coconut milk at the very end for a creamier finish. Don't overcook the lobster; the meat is done when it reaches an internal temperature of 140°F (60°C) and is firm to the touch.
🍽️ Serving Suggestions
Serve hot with Neer Dosa or Appams to soak up the glorious garlic butter sauce. Pairs beautifully with steamed Basmati rice or a simple Jeera (cumin) rice. Accompany with a crisp, chilled glass of Sauvignon Blanc or a light Indian lager. Serve with a side of crunchy kachumber salad (cucumber, tomato, onion) to cut through the richness. A squeeze of fresh lime just before eating will brighten all the heavy butter notes.