Calcutta Lobster in Spinach and Yogurt Sauce Recipe

Name: Calcutta Lobster in Spinach and Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds uncooked lobster tails, thawed if frozen; 1 bunch spinach; 1 medium onion; 4 large garlic cloves; 1 small fresh serrano chile; a 1-inch piece fresh gingerroot; 1/2 teaspoon brown or black mustard seeds; 2 tablespoons vegetable oil (see note, beginning of recipe); 2 teaspoons ground coriander seeds; 1 cup plain yogurt; 1 teaspoon coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice

Servings: persons

1 1/2 pounds uncooked lobster tails, thawed if frozen
1 bunch spinach
1 medium onion
4 large garlic cloves
1 small fresh serrano chile
a 1-inch piece fresh gingerroot
1/2 teaspoon brown or black mustard seeds
2 tablespoons vegetable oil (see note, beginning of recipe)
2 teaspoons ground coriander seeds
1 cup plain yogurt
1 teaspoon coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice

1
With a cleaver or large knife halve lobster tails lengthwise.
2
Discard shells and devein tails.
3
Cut lobster into bite-size pieces.
4
Discard coarse stems from spinach and chop enough spinach to measure 2 cups.
5
Chop onion and mince garlic.
6
Wearing protective gloves, mince serrano.
7
Peel gingerroot and mince.
8
With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
9
In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown.
10
Add coriander and cook, stirring, 1 minute.
11
Stir in spinach and cook until it begins to wilt, about 30 seconds.
12
Gradually add yogurt, stirring until combined well, and stir in lobster and salt.
13
Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.
14
Serve lobster and sauce over rice.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds uncooked lobster tails, thawed if frozen, 1 bunch spinach, 1 medium onion, 4 large garlic cloves, and more.

Yes, Calcutta Lobster in Spinach and Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calcutta Lobster in Spinach and Yogurt Sauce

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