Lobster Curry Recipe

Name: Lobster Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lobsters; 250 ml (1 cup) Fish Stock; vegetable oil; 12 pickling onions, peeled; 10 ml (2 teaspoons) crushed garlic; 1-2 fresh chillies, finely sliced and seeded; 4-5 curry leaves; 5 ml (1 teaspoon) ground cumin; 5 ml (1 teaspoon) ground coriander; 2 ml (1/2 teaspoon) turmeric; 1 ml (1/4 teaspoon) ground cardamom; 1 stick cinnamon; 4 large, ripe tomatoes blanched, skinned, and chopped; lemon juice; salt, milled black pepper; 60 ml (1/4 cup) plain yoghurt (optional)

Servings: persons

4 lobsters
250 ml (1 cup) Fish Stock
vegetable oil
12 pickling onions, peeled
10 ml (2 teaspoons) crushed garlic
1-2 fresh chillies, finely sliced and seeded
4-5 curry leaves
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) ground coriander
2 ml (1/2 teaspoon) turmeric
1 ml (1/4 teaspoon) ground cardamom
1 stick cinnamon
4 large, ripe tomatoes blanched, skinned, and chopped
lemon juice
salt, milled black pepper
60 ml (1/4 cup) plain yoghurt (optional)

1
Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters' eyes.
2
Separate tails from bodies.
3
Wash well.
4
Cut off fanned tail shells; set aside.
5
Pull out the alimentary canal.
6
Slice tails through lengthwise (first snip through the under-shell with scissors).
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).
8
Remove from the pot.
9
Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish).
10
Strain and retain the stock for the sauce.
11
Heat a little oil in a large saucepan and lightly cook the lobster tail pieces for about 1 minute.
12
Set aside.
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.
14
Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper.
15
Cover and simmer for about 10 minutes.
16
Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked.
17
Add the yoghurt and heat through.
18
Tip into a warm bowl, or serve directly from the pan.
19
Garnish with the reserved tail fans and legs, and serve with Yellow Rice and Quince Sambal.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 lobsters, 250 ml (1 cup) Fish Stock, vegetable oil, 12 pickling onions, peeled, and more.

Yes, Lobster Curry 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.

That's it — enjoy your meal!

Lobster Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions