Try something different with lobster in this delicately flavoured dish.
For the dahl, drain the red lentils and discard the water.
Heat the chicken stock and turmeric in a saucepan until boiling.
Add the red lentils, season with salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until the lentils are tender.
Strain the lentils and discard the cooking juices.
Melt the butter in a pan and fry the onion and cumin seeds for 4-5 minutes.
Add the cooked lentils, coconut milk, baby spinach, tomato and three-quarters of the coriander and cook for a further 2-3 minutes, or until the spinach has wilted. Keep warm.
For the curried lobster, mix the curry powder and salt together in a bowl.
Cut the lobster tail into medallions and dip into the curry salt on one side. Tap to remove any excess curry salt and place, curry salt side up, onto a plate.
Heat the olive oil in a frying pan and fry the lobster meat for 1-2 minutes on each side.
To serve, spoon the warm dahl onto serving plates and arrange the lobster meat on top.
Garnish with the apple and remaining chopped coriander.
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Cyrus Todiwala and Tony Singh presents, with help from chef Daniel Galmiche.