I don’t know what I was thinking when I came up with this dish. I was unemployed at the time, and maybe I was just bored.
I took a Tandoori Chicken recipe from Neelam Batra’s 1,000 Indian Recipes but instead of using chicken, I used lobster tail. This recipe also works with steak (but marinate for at least 8 hours). The Saag Paneer recipe I got from a Hipcooks class I took not too long ago.
2 lobster tails – shells removed
1 tbsp of minced garlic
1 tbsp of minced ginger
⅓ cup of greek yogurt
2 tbsp of heavy cream
1 tbsp of peanut oil – divided
1 tsp of garam masala
1 tsp of fenugreek leaves (AKA kasoori methi)
½ tsp of ground cumin
1 tsp of paprika
¼ tsp of cayenne
⅛ tsp of turmeric
Mix the minced garlic, minced ginger, gram masala, fenugreek leaves and cumin with the yogurt and ½ tbsp of peanut oil in a non-reactive bowl. Preferably, something that has an air tight cover.
In a small nonstick pan, heat ½ tbsp of peanut oil over medium-high heat until hot – but not smoking. Remove from heat, and add the paprika, cayenne and turmeric. Stir until a paste forms. Mix into the yogurt mixture above.
Remove the lobster tails from their shells. Using a pair of kitchen shears, cut down the back of the tail. This will allow you to pop the shell open, and take the tail out whole. Be careful, the edges of the shell will be sharp.
Put lobster tails into the yogurt mixture, and marinate for three to four hours.
Preheat grill to medium-high heat (375° – 400°). Using a basting brush, brush off as much of the marinade is possible. Grill for about 3 minutes per side, and baste with Cilantro Garlic Butter often. Serve immediately. The lobster tails cool down fast.
½ stick of salted butter
3 to 4 cloves of garlic, minced
1 tbsp of chopped cilantro (optional)
Mix in a cast-iron basting pot and place on heated grill. Use for basting the lobster and Trader Joe’s Frozen Garlic Naan. Grill the naan for 4 to 5 minutes a side, brushing with the garlic butter mixture.
1 bag chopped frozen spinach
1½ tbsp olive oil
½ tbsp ground cumin
5 to 6 cloves garlic, minced
½ onion, diced
½ tbsp of garam masala
One inch piece of ginger, minced
½ lb. paneer, cubed
½ cup of Greek yogurt
Heat oil, add cumin while heating. When oil starts to crackle, add garlic, and cook until golden brown. Add onion, sauté until light brown, then add minced spinach, ginger and garam masala and sauté until pan is dry. Add salt, chili flakes and paneer. Then add the Greek yogurt.
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Recommend beverage: Commons Urban Farmhouse.