Ingredients:
Lobster – 4, medium-sized, halved
Ginger Paste – 4 tsp
Garlic Paste – 4 tsp
Carom Seeds – 1/2 tsp
Malt vinegar – 1/2 cup
Salt to taste
Yogurt – 1 cup, drained
White Pepper Powder – 1 tsp
Garam Masala – 2 tsp
Egg – 1
Paneer – 60gm
Gram Flour – 3 tbsp
Mustard Oil – 4 tbsp
Red Chilli Paste – 1 tsp
Method:
1. Shell and devein the lobsters.
2. Wash and dry the shells and dip them in hot oil.
3. Drain. Keep aside.
4. Marinate lobsters in ginger and garlic pastes, carom seeds, vinegar and salt for 1 hour.
5. Whisk yogurt in a large bowl.
6. Add the remaining ingredients.
7. Coat the lobsters with this mixture.
8. Keep aside for 3 hours.
9. Skewer the lobsters 2 cm apart.
10. Keep a tray underneath to collect the excess drippings.
11. Roast in a medium hot tandoor/oven for 5 minutes.
12. Baste with butter and roast again for 2 minutes.
13. Place the lobster in the shell, garnish with lettuce, tomato slices and onion rings.
14. Serve hot.
