Goan lobster with cucumber and lime salad

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by: Head Chef






Goan cuisine is famous for seafood and coconuts.




ingredients

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serves: 4

2 (1 1/2-2 lb/750-900 g) cooked lobsters

2 tablespoons peanut oil

1 onion (chopped)

3 cloves garlic (crushed)

piece 1-inch (2.5-cm) fresh ginger (finely grated)

2 hot green chile peppers (seeded and chopped)

3 tablespoons Goan Nlasala Paste (or a good-quality bought curry paste)

CUCUMBER AND LIME SALAD:

1 hothouse cucumber

2 limes

Salt

Nutrition Facts
Goan lobster with cucumber and lime salad

Servings Per Recipe: 4

Amount per Serving

Calories: 149

  • Total Fat: 10 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 1 mg
  • Sodium: 7.9 mg
  • Total Carbs: 16.1 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 6.8 g
  • Protein: 2.3 g
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preparation

1.  For the salad, peel the cucumber and cut it into thick slices. Overlap the cucumber slices on a plate and sprinkle with the juice of one of the limes and some salt. Slice the other lime into wedges to serve with the lobster.

2.  Preheat the oven to 300°F (150°C). Remove the meat from the cooked lobsters. Place the shells on a baking sheet and warm them through in the oven.

3.  Heat the oil in a large, deep frying pan. Add the onion, garlic, ginger, and chiles, and fry for about 5 minutes, until soft. Add the masala paste and fry for 2 to 3 minutes. Fold in the lobster meat and cook gently until it is heated through.

4.  Spoon the mixture back into the lobster shells and serve with the cucumber and lime salad, the lime wedges, and, if desired, some warm naan bread.

Cooks' note:
ALTERNATIVE FISH:
Any spiny or rock lobster is ideal for this dish, such as the native lobsters of the west coasts of the United States, Australia, New Zealand, South Africa, and, for that matter, India.

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