Uu Bhapa lobster Steamed lobster with coconut ginger and chili
This would make a great party dish, one sure to impress your guests. In India it is reserved for special occasions and intimate gatherings, when important guests and relations arrive. The use of coconut, mustard, chili, and ginger creates an interesting interplay of flavors. The sweetness of lobster and coconut is balanced by the heat from chili and ginger and the pungency of the mustard oil.
272 oz (75 g) yellow mustard seeds 2 tsp salt scant 2 tbsp white vinegar 1/2 tsp caster sugar
6 raw lobsters, about 1 lb (450 g) each 73 cup mustard oil
1 cup thick coconut milk (p213) 1 tsp black mustard seeds
31/2 oz (100 g) plain Greek-style yogurt
6 green chilies, slit lengthwise To finish
2-in (5-cm) piece fresh ginger root, cut into 1/4 cup finely chopped cilantro leaves julienne strips 1 tsp ground garam masala
5 garlic cloves, blended to a paste with a 1 tbsp shredded fresh ginger root 1/2-in (1-cm) piece fresh ginger root
Soak the yellow mustard seeds overnight in the white vinegar, then drain and blend to a paste.
Preheat the oven to 350°F (180°C). Slice each lobster lengthwise in half, leaving the head and shell on. Clean the lobster halves and dry on paper towels. Arrange the lobsters, shell side down, side by side in a casserole or roasting tin.
Whisk together the coconut milk, yogurt, chilies, ginger julienne, garlic and ginger paste, yellow mustard paste, salt, and sugar.
Heat the mustard oil in a pan to smoking point, then remove from heat and allow to cool. Reheat the oil and add the black mustard seeds. Once the seeds crackle, add the coconut-spice paste and bring to a boil over low heat, whisking constantly. Be careful not to let the mixture separate. Simmer gently for 2-3 minutes, then remove from heat.
Pour the sauce over the lobster and cover with foil. Cook in the oven for 15-18 minutes. Remove from the oven, sprinkle with the chopped cilantro, garam masala, and shredded ginger, and serve and creamy immediately, with steamed rice.
Continue reading here: Bekti jhal deya Perch in Bengali mustard and onion sauce
Was this article helpful?