Lobster masala with spiced lentils
A luxurious spice lobster dish that won't fail to impress.
For the spiced lentils
For the masala sauce
To make the spiced lentils, melt the butter in a large saucepan over a medium heat. Add the onion and spices and sweat gently for 5–10 minutes, until soft.
Stir in the lentils and just cover with water. Bring to the boil and simmer for 30 minutes, or until all the water has evaporated and the lentils are soft. Stir in the dill and coriander.
Meanwhile. to make the masala sauce, heat the oil in a sauté pan over a medium heat. Add the cinnamon, cardamom, cloves, fennel, chilli, shallots, garlic and ginger and cook for 2–3 minutes.
Add the cumin, coriander, turmeric, curry powder, tomatoes and 300ml/10fl oz of water and cook for 10–15 minutes. Blend in a food processor until smooth.
Return the sauce to the pan and add the lobster. Simmer gently for 5 minutes, until heated through.
To serve, spoon the lobster masala back into the lobster shells and garnish with coriander cress and sliced spring onions. Serve with the spiced lentils.