| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 4 |
|
Lobsters; washed and deveined |
|
|
; (1.2 kg) |
|
|
Salt and lime juice to taste |
|
|
Oil |
| 4 |
|
Onions; chopped fine (200 |
|
|
; g) |
| 2 |
|
Tomatoes; chopped (150 g) |
| 1 |
bn |
Coriander leaves; chopped |
| 50 |
g |
Cheese; grated |
| 6 |
|
Red chillies |
|
|
A small piece ginger |
| 10 |
|
Flakes; (20 g) garlic |
|
|
A pinch of cumin seeds |
|
|
A pinch of turmeric powder |
| 3 |
|
Cloves |
| 5 |
|
Cm cinnamon |
| 3 |
ts |
Vinegar; (15 ml) |
INSTRUCTIONS
FOR THE PERI PERI MASALA
GRIND all the ingredients for the peri peri masala with vinegar to a fine
paste. Keep it aside.
Scoop out the meat from the lobster shells and keep aside. Boil the lobster
shells till done and keep aside. Marinate the lobster meat with salt, lime
juice and a little of the ground peri peri masala.
Heat oil and fry the chopped onion till golden brown. Add the finely
chopped tomato and saute till the oil floats on top. Add the lobster meat
and saute for three minutes. Add the remaining peri peri masala and fry
till the oil floats on top. Remove from heat. Mix in the chopped coriander
leaves.
Put the filling in the lobster shells. Sprinkle grated cheese on top and
bake till it melts.
Serve with green salad.
Converted by MC_Buster.
NOTES : Baked lobsters with a spicy filling
Converted by MM_Buster v2.0l.
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