Lobster Tandoori

  • prep time30 min
  • total time 45 min
  • serves 2

Seafood lovers, rejoice! This dish features lobster chunks marinated in a spice, yogurt, onion and garlic mixture and served hot in reserved lobster shells.

15 Ratings
Directions for: Lobster Tandoori


1 live lobster

½ small onion, chopped

1 clove garlic, chopped

1 1-inch piece of ginger, chopped

½ tsp ground cardamom

½ tsp smoked paprika

¼ tsp red chili powder

½ tsp ground cumin

½ tsp garam masala

1 pinch salt

1 pinch pepper

3 Tbsp grapeseed oil

¼ cup plain yogurt

juice of 1/2 lime

½ tsp honey

¼ cup white cheddar cheese, grated

slices of lemon for serving


1. Bring a large pot of water to a boil. Cut the rubber bands off of the lobster claws and then plunge the live lobster into the pot. Cover tightly with a lid and cook for 6-8 minutes. Remove and when it's cool enough to handle. Pull off the claws and cut the lobster in half lengthwise taking care to keep the shell halves intact (you will need these shells to complete the recipe). Remove the tail meat and clean the lobster shells by removing the green tomalley and rinsing well under cold water. Place them on a baking sheet. Crack the claws open and remove the claw and knuckle meat. Discard the claw shells.

2. Heat oil in a small skillet and add the onion, garlic and ginger and fry until it begins to turn golden, 3 minutes. Add the spices and cook for 1 minute, mashing it into a paste.

3. Put yogurt, lime juice, honey and spice paste into a large bowl and whisk until well combined. Chop the lobster meat and stir into the marinade.

4. Place an oven rack at the top of the oven and preheat to broil.

5. Spoon marinated lobster meat into the reserved lobster shells. Sprinkle each lobster half with 2 tablespoons of grated cheese and then place in the oven and broil until they are golden and bubbling, 5 minutes. Serve immediately with slices of lemon for squeezing.

See more: Moderate, Seafood, Indian, Vegetables, Eggs/Dairy, Main, Dinner, Fry



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