Lobster curry with spiced peas

Preparation method

1. For the lobster stock, cook the lobsters in salted boiling water for 10 minutes per 450g/1lb. Remove the lobsters, retaining the cooking water to be used in the stock. Refresh the lobsters in iced water for two minutes. Drain.

2. Cut the lobster in half lengthways and remove all the meat – taking care to keep the claw meat intact. Set aside.

   Technique: Removing the meat from cooked lobster

3. Add the lobster shells, coriander stalks, shallots, garlic and ginger to the lobster cooking water and continue to simmer for 15 minutes. Strain, reserving the cooking liquid, and set aside.

4. For the curry sauce, heat the vegetable oil in a pan and fry the shallots for 2-3 minutes, or until golden-brown.

5. Then add the garlic, ginger and curry leaves and cook for a further 2-3 minutes, ensuring that the garlic doesn’t brown. Add the curry powder and cook for a further 2-3 minutes.

6. Add the chopped tomatoes, coconut cream and 400ml/14 fl oz lobster stock and continue to cook for 30 minutes, or until the sauce is thick enough to coat the back of a spoon.

7. Blend in a food processor until smooth, then strain through a fine sieve into a clean saucepan. Season well with salt and freshly ground black pepper.

8. For the spiced peas, heat the olive oil in a frying pan and fry the shallots for 2-3 minutes, or until golden-brown. Add the garlic and ginger and cook for a further 2-3 minutes, ensuring that the garlic doesn’t brown.

9. Add the spices and fry for a few minutes until fragrant, then add the peas and three tablespoons of water. Cook for 2-3 minutes, or until the peas are warmed through.

10. Remove the pan from the heat and crush the peas slightly with a potato masher, ensuring they retain their colour and shape.

11. For the potato baja, heat a deep-sided frying pan filled two thirds full with vegetable oil until hot but not smoking, or heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)

12. Mix the remaining ingredients together in a bowl until well combined.

13. Shape the mixture into small balls, then flatten slightly and deep-fry for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

14. For the foam, place all of the ingredients and three tablespoons of water into a mixing jug and blend with a hand blender until frothy.

15. For the lobster, cut the lobster tails in half lengthways.

16. Heat the oil in a frying pan and add the lobster, lemon, garlic, ginger and salt and freshly ground black pepper and sear for less than a minute.

17. To serve, warm the curry sauce and spiced peas.

18. Spoon a ring of spiced peas onto the serving plates. Top with the half a lobster tail and a claw, followed by a potato baja and a spoonful of the coriander foam.

19. Garnish with micro coriander and serve the curry sauce to the side in a small pouring jug sprinkled with finely chopped coriander stalks.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4