Lobster with Lemon Butter Curry

Ingredients

• 1 lobster tail, halves
• 2 garlic, minced
• 1 shallot, minced
• 1/4 tsp hot chili powder
• 1 tbs curry powder
• 1/2 stick unsalted butter -softened
• 1 tbs lemon juice
• 1/4 tsp salt

Method

1. Saute minced garlic and shallot with 2 tbs of butter.

2. Add in chili and curry powder and saute for 1 min. Let it cool and add in lemon juice. Keep aside (or you can refrigerate) until ready to use.

3. Seasoned lobster tail with salt and pepper. Lightly butter a frying pan and cook the lobster tail. (Just like shrimp, this should not take long)

4. When the lobster is done, pour some of the Lemon Curry Butter on top. Eat with steamed vegetable like broccoli and carrot. You can also drizzle some of the Lemon Curry Butter on the vegetables like I did.

Butter Pepper Garlic Crab

Ingredients

• 2 medium - large sized crabs
• 3 tbsp olive oil
• 200 gm butter
• 4-5 tbsp crushed pepper
• 2 pods of garlic
• 5-6 slit green chillies (de-seeded)
• 6-7 tbsp lemon juice
• salt - to taste

Method

Heat oil along with the butter in a vessel. Add some pepper and stir.

Lightly crush the garlic, and mix it in. Add the chillies while stirring.

Place the crabs in the dish and gently roll them around, covering them with the garlic and chillies.

Pour in the lemon juice and add the remaining butter and pepper.

Cover and simmer for five minutes.

Now turn the crabs around to cook for another five minutes.

Serve hot with kulchas.

Chilli Crab

Ingredients

• 1 lb (450g) mud crabs or soft shelled crabs
• 4 tbsp plain flour if using soft shelled crabs
• 3 tbsp vegetable oil
• 8 cloves garlic, roughly chopped
• 8 fresh red chili, roughly chopped
• 1 egg
• 2 spring onions (scallions), cut into finger length
• 1 tsp freshly squeezed lime or lemon juice
• 1 small bunch coriander plant (cilantro)

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For Sauce
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• 1 cup of water,
• 5 tbsp tomato catsup,
• 1 1/2 to 3 tbsp sugar, or according to taste,
• 1 1/2 tsp cornflour,
• 1 tsp pounded brown preserved soya beans or dark miso (optional),
• 1/4 tsp salt

Method

Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chili, stir-fry till fragrant.

For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. Toss soft shelled crabs in sauce just before serving.