Curried lobster with coconut and coriander dahl
Try something different with lobster in this delicately flavoured dish.
Ingredients
- For the dahl
-
150g/5oz red lentils, rinsed, soaked in water overnight
250ml/9fl oz chicken stock
2 tsp ground turmeric
salt
50g/2oz butter
1 onion, diced
2 tsp cumin seeds
110ml/4fl oz coconut milk
50g/2oz baby spinach
1 tomato, skin removed, diced
small bunch fresh coriander, chopped
- For the curried lobster
-
4 tsp curry powder
2 tsp salt
4 x 675g/1½lb cooked lobster, flesh removed, cleaned, coral removed
1 tbsp olive oil
1 apple, peeled, julienned
Preparation method
-
For the dahl, drain the red lentils and discard the water.
-
Heat the chicken stock and turmeric in a saucepan until boiling.
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Add the red lentils, season with salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until the lentils are tender.
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Strain the lentils and discard the cooking juices.
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Melt the butter in a pan and fry the onion and cumin seeds for 4-5 minutes.
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Add the cooked lentils, coconut milk, baby spinach, tomato and three-quarters of the coriander and cook for a further 2-3 minutes, or until the spinach has wilted. Keep warm.
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For the curried lobster, mix the curry powder and salt together in a bowl.
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Cut the lobster tail into medallions and dip into the curry salt on one side. Tap to remove any excess curry salt and place, curry salt side up, onto a plate.
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Heat the olive oil in a frying pan and fry the lobster meat for 1-2 minutes on each side.
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To serve, spoon the warm dahl onto serving plates and arrange the lobster meat on top.
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Garnish with the apple and remaining chopped coriander.
