Everything is dramatic in Bengal, as is the preparation of this dish with impeccable spicing and flavouring. The lobster in this part of India would be either rock or deep sea lobster, but in Western countries any lobster is suitable for this recipe.

Serves 4

Ingredients:

4 medium size lobsters, meat removed and retain the shell
1 tsp salt
2 tsp turmeric powder
100 ml vegetable or cocount oil
100 gms potatoes cut in wedges
1 tbsp ghee
2 bay leaves
2 of each: cloves, cinnamon, gree cardamom
150 gms onions, minced to a paste
2 tsp green chilli paste
1 1/2 tsp ginger-garlic paste
400 ml cocunt milk
1 tsp sugar

Method:

Wash and cut the lobsters into two lengthways, clean and smear with turmeric and salt.

LIghtly sautee lobster shell in hot oil until shell changes in colour and set aside until required. In the same oil, sautee the lobster meat and potatoes with salt and turmeric until lightly caramelised and keep aside.

Heat the ghee and sautee bay leaf, cloves, cinnamon and green cardamom. Add onion paste and lightly cook. Add chilli and ginger-garlic pastes and cook until masala is well cooked; keep adding a little water to keep the mixture moist.

Add salt, sugar and potatoes, half the cocount milk and lobster and simmer until cooked. Then add the remaining half of the cocount milk and simmer for 10 minutes, before removing from the heat.

Serve hot in lobster shell with steamed rice.

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