Spicy Roasted Lobster Tail Recipe

40 Minutes

medium

2 - 3 servings

Delight your taste buds with a flavorful and spicy roasted lobster tail, an ultimate seafood indulgence! This dish combines tender, juicy lobster with a rich and aromatic gravy made with fresh spices, ginger-garlic paste, and the tangy essence of kombucha or tamarind. Perfect for seafood lovers, this recipe creates a balance of heat from Kashmiri red chili powder and paprika, and a subtle tanginess from fresh tomatoes. The preparation begins with cleaning and deveining the lobster tails, followed by marinating them with a mix of turmeric, red chili powders, and salt to infuse robust flavors. The lobster tails are then shallow-fried and roasted in a savory gravy, enriched with coconut oil, onions, green chilies, curry leaves, and aromatic spice powders like fennel and coriander. The gravy thickens beautifully with tomatoes, making it the perfect base for the succulent lobster. For a finishing touch, freshly ground fennel powder enhances the depth of flavor. Serve this spicy roasted lobster tail on a banana leaf for an authentic presentation reminiscent of traditional seafood feasts. This recipe is straightforward, customizable for spice tolerance, and ideal for dinner parties or special occasions. Experiment with additional coconut milk or cashew paste to mellow the spice if desired. Try it today for an unforgettable culinary experience!
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Ingredients

Adjust Servings
2 Medum Sized Cold Water Lobster Tail
1 Tbsp Coconut Oil
1 Tbsp Ginger Garlic Paste
4 Slit Green Chilies
4 Crushed Dried Red Chilies
1 Medium Sized, Chopped Romma Tomatoes
1 Medium Sized, Chopped Red Onions
Curry Leaves As desired
2 Soaked In Water Kombucha or Tamarind Pulp
A Pinch Of Fennel Powder
Salt To Taste
2 Tbsp Coriander Powder
1 Tbsp Turmeric Powder
2 Tbsp Kashmiri Red Chili Powder
1 Tbsp Paprika Powder
Pepper As Desired

Directions

1.
Devein the lobster tails and prepare them for marination.
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2.
Marinate the lobster with turmeric, Kashmiri red chili powder, paprika, and salt. Let it rest for 10 minutes.
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3.
Prepare the gravy by sautéing ginger-garlic paste in hot coconut oil.
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4.
Add green chilies, curry leaves, coriander powder, turmeric, red chili powders, and paprika. Sauté well.
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5.
Stir in chopped onions and tomatoes, cooking until softened and fragrant.
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6.
Add crushed dried red chilies and kombucha water to the gravy.
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7.
Place the marinated lobster tails in the gravy, and cook for 5-7 minutes on each side.
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8.
Sprinkle freshly ground fennel powder over the dish before serving.
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