National Lobster Day 2023: Check Out Some Interesting Recipes That You Can Try

National Lobster Day is an occasion to honour the fishermen who work hard to deliver the creepy crustacean to our dinner plates, appreciate the creature, and learn more about its life. 

(Representational Image)

Source : Getty

New Delhi: National Lobster Day is celebrated twice every year— on June 15 and on September 25. National Lobster Day is a wonderful opportunity to honour the fishermen who work so hard to deliver the favourite creepy crustacean to our dinner plates, appreciate the deliciousness of the animal, and learn more about its life. 

Now, if you are a fan of lobsters and are wondering what dish to prepare, here are some interesting recipes for you to try:

LOBSTER RECIPES THAT YOU CAN TRY AT HOME:

1. Lobster Ghee Roast Masala (By Chef Aditi Dixit, CYK Hospitalities)

Ingredients:

For marination:

• Lobster meat- 500gms
• Yogurt- 1/4 cup
• Turmeric- 1/2 tsp
• Salt to taste

For Ghee roast Masala:

• Coriander seeds- 3tbsp
• Fenugreek seeds- 1/2 tbsp
• Black pepper- 1tbsp
• Cumin- 1tbsp
• Fennel- 1tbsp
• Cinnamon- 1 inch
• Clove- 6 nos.
• Bedagi red chillies- 10-12 nos.
• Garlic cloves- 10 nos.
• Tamarind pulp- 2 tbsp

For Preparation:

• Ghee- 1/2 cup
• Curry leaves- 4 sprigs
• Jaggery- 1tbsp
• Lemon juice- 2 tbsp, as per taste

Method:

• For the marination, combine the lobster meat, yoghurt, salt & turmeric and let it sit for 30-40 minutes.
• Heat a pan over medium heat, dry roast coriander seeds, fenugreek seeds, cumin, black pepper, fennel, cloves, and cinnamon until aromatic. Remove it to a plate and let it cool.
• In the same pan, dry roast the red chillies and set them aside on a plate to cool.
• Transfer all the roasted spices and grind them into powder form.
• To this, add garlic cloves and tamarind. Now add 1/2 cup of water and grind it into a fine paste. Ghee roast masala is ready.
• Heat 3 tablespoons of ghee in a heavy bottom pan. Cook the lobster for 40-50 seconds on a medium flame. 
• Remove it in a bowl & keep it covered.
• Now, to the same pan, add curry leaves and let them crackle. To this, add the ghee roast masala and cook it.
• Cook it for 4-5 minutes and keep it stirring constantly.
• To this, keep on adding 1 tbsp of ghee as and when it starts sticking to the bottom of the pan. This will take up to 17-18 minutes to fully cook the masala.
• Once the masala is cooked, it will start releasing the ghee.
• To this, add jaggery and cook for an additional minute.
• Now add the half-cooked lobster and let the masala coat the meat beautifully.
• Cook for 2-3 minutes, drizzle with freshly squeezed lemon juice, and remove it from the heat.
• Your lobster ghee roast is ready to serve.
• Serve it the delicious lobster ghee roast with flaky Malabar parottas or neer dosas & enjoy.

2. Malabari Lobster (By Arvind Rai, Executive Chef, The Ashok)

Ingredients:

• Lobsters– 7 to 8, cracked
• Coconut Oil– 3 to 4 tbsp
• Onions– 3 to 4, finely sliced
• Green Chillies– 10, slit lengthwise
• Turmeric Powder– 3 tsp
• Garlic Cloves– 3, sliced
• Curry Leaves– a sprig
• Coconut Milk– 4 to 5 cups
• Coriander Leaves– handful, for garnishing
• Salt as per taste

Method:

• Clean and deshell the lobsters
• Heat oil in a pan over medium heat, Sauté onions, green chillies and garlic
• Add half of the curry leaves and cook. When the onions become translucent, add turmeric powder and salt
• Add coconut milk and reduce heat to low. After a minute, add the lobsters and cook for 7 to 10 minutes
• Allow it to simmer gently over low-medium heat
• In a separate pan, fry the remaining curry leaves
• Garnish the lobster curry with curry leaves and coriander leaves
• Serve hot with plain cooked rice

OTHER LOBSTER DISHES THAT YOU CAN TRY:

1. Flamed Lobster with Garlic Butter (By Randy Cultivo, Master Chef Wabi Sabi, The Oberoi Bengaluru)

This dish is a playful rendition of a classic. The sweetness of the lobster meat is enhanced by the spicy togarashi and tartness of the Meyer lemon and is finished with melted garlic butter, all tied in with the traditional pickled shimeji and crunchy pokchoy. This epitomises the adventurous Japanese that Wabi Sabi is famous for.

 

Flamed Lobster with Garlic Butter (Image Source: Wabi Sabi, The Oberoi Bengaluru)

2. Grilled Lobster served with Asparagus (By Chef Sundar Kant, Susegado, St. Regis Goa Resort)

Lobster, fresh from the Arabian Sea is served with an Asian-inspired marinade of choice. The marinade ranges from Spicy Sichuan which packs in a punch, smoky Char Siu, Hot Plum Sauce or Sambal, inspired by Malaysian chilli paste.

 

Grilled Lobster with Asparagus(Image Source: Susegado, St. Regis Goa Resort)

3. Lobster Wood Fired Roast (By Hussain Shahzad, Executive Chef at O Pedro, BKC, Mumbai)

This dish can be made using a number of preparations which include Rechado- Goa’s favourite tangy and spicy sauce with red chillies and tamarind; Cafreal- a herb-flavoured sauce made with coriander leaves, green chillies and fresh garlic; and a red hot sauce loaded with red chillies and spiked with vinegar or Portuguese chilli-garlic oil.

The wood-fired oven revives a definitive Goan tradition. The dish can be served charred, smoky and cooked with a Goan preparation of your choice, where you can choose fresh catch of the day from a selection of whole fish, large prawns, or lobster and enjoy this dish on National Lobster Day.