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1
Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters' eyes.
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2
Separate tails from bodies.
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3
Wash well.
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4
Cut off fanned tail shells; set aside.
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5
Pull out the alimentary canal.
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6
Slice tails through lengthwise (first snip through the under-shell with scissors).
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7
Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs).
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8
Remove from the pot.
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9
Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish).
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10
Strain and retain the stock for the sauce.
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11
Heat a little oil in a large saucepan and lightly cook the lobster tail pieces for about 1 minute.
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12
Set aside.
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13
Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon.
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14
Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper.
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15
Cover and simmer for about 10 minutes.
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16
Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked.
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17
Add the yoghurt and heat through.
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18
Tip into a warm bowl, or serve directly from the pan.
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19
Garnish with the reserved tail fans and legs, and serve with Yellow Rice and Quince Sambal.
