Masala lobster

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By Christine Manfield

Published 1999

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I use southern rock lobsters from New South Wales for this dish during the summer months but you can successfully substitute freshwater marrons (from Margaret River, Western Australia, or Kangaroo Island, South Australia), king prawns, scampi or Moreton Bay bug tails. Cooking times will vary according to the size of the shellfish you are using, so ask your fishmonger.