Lobster Curry

Roy Brett

Roy Brett

23rd July 2015

Lobster Curry

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following lobster curry recipe. by Ondine's Roy Brett


  • Curry paste
  • 50 g Cumin seeds
  • 50 g Garam masala
  • 20 g Ground tumeric
  • 4 red onions
  • 1 tbsp Tomato Paste
  • Roast onions in the oven with the skin on. Peel and set aside.
  • Dry roast all spices and blend it into a powder form.
  • Blend onion and tomato paste together and mix all dry spice for curry paste.
  • Serves 1
  • 1 Lobster
  • 2 Finely sliced red onion
  • 1 tbsp curry paste
  • 1 tbsp tomato paste
  • 150 g Chopped tomatoes
  • 50 ml Coconut Milk
  • 4 Garlic Cloves


Chop onions and put some clarified butter into a thick bottomed pan .

Add onion and finely chop garlic.

Fry until medium brown.

Add curry paste, tomato purée and cook until oil separates.

Add the chopped tomatoes and cook further.

Finish with coconut milk.

Take lobster out of the shell and fold in the curry sauce.

Place it back in the shell and some more curry sauce on top.

Serve with jeera rice and raita

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