Name: Chilli Garlic Lobster Thermidor
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 peach, pitted and finely diced; 20 g rocket leaves; 1 peach, pitted and sliced; 1 fresh fennel bulb, sliced; ½ small bunch parsley, finely chopped; 20 g red pepper, cut into fine julienne strips; 25 ml freshly squeezed orange juice; 5 g hazelnuts; ¼ radicchio, sliced; 70 ml olive oil; ½ freshly squeezed lemon; ½ tsp garlic purée; ½ tsp dried fenugreek leaves; 1 shallot, finely chopped; 2 small Thai red chillies, finely chopped; 20 g yellow pepper, cut into fine julienne strips; 25 g lambs lettuce, leaves separated; 2 small finger green chillies, finely chopped; 3 tbsp Parmesan, grated; 3 ½ tbsp breadcrumbs, preferably peppered; 2 tbsp parsley, chopped; ¾ tsp salt; 80 ml double cream; Half lemon, freshly squeezed; 1 tsp garam masala; 80 g garlic butter; ½ tsp amchoor powder; 1 medium lobster, cooked (about 750 g); 1 large garlic clove, crushed

Preparation info

Serves
2

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

Lobster is an ingredient which you rarely associate with Punjabi cooking, but when the head chef from my restaurant in Fulham told me his speciality dish was a Lobster Thermidor, I couldn’t wait to try it. Saying that I was impressed with his dish is an understatement and soon enough I added my desi twist to his unique recipe which uses garlic and peach. My special light masala touch and of course the addition of chilli, add that extra desi dimension and Indian swerve to a Lobster Thermidor