Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

There are as many tandoori recipes as there are tandoors, but this lobster recipe is particularly interesting as it doesn’t take long to cook and the colours of the spices and the lobster shells are evocative of celebration. You can also use large prawns (shrimp).


  • 2 large or 4 small live lobsters
  • 1 egg
  • 4 cm (


Place the lobsters in the freezer for 2 hours to immobilize them. Using a large, heavy-bladed knife or cleaver, cut the lobsters in half. Remove the flesh from the tail shells in one piece, then cut the flesh into large chunks. Clean out the head ends of the shells and wash the shells all over, scrubbing out any membrane.

Break the egg into a bowl, add the ginger, paprika, sugar, cream,