Lobster Dish of the day

Dish of the day John Woodward’s

Goan Lobster/Prawn Curry

Fish

One lobster per person or 500g tiger prawns
goan spice mix (makes about 10 portions depending on how hot you like it)
1 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp black peppercorns
1 tbsp cloves
1 tbsp tumeric
200g red chillies deseeded and roughly-chopped
1 tbsp salt
1 bulb garlic peeled and roughly-chopped
2 tbsp light muscovado sugar
1 tbsp tamarind paste
100g root ginger peeled and roughly-chopped
100ml red wine vinegar

Method
     Cook the lobster in a court bouillon (a flavoured veg stock). Bring the stock to the boil and leave the lobster in it for six to seven minutes for a 500g lobster. Then place the lobster into iced water to stop the lobster from overcooking. When cold, remove the lobster meat from the shell.

     If you are using tiger prawns, buy good quality Madagascan prawns from the fish counter (about 500g for two people). Remove the heads, and peel away the shell from the tail. Using a small knife, split the prawns halfway down their backs, so you can remove the waste tube inside. Give them a quick rinse and keep to the side for when they’re needed. Continue reading

Boston Party Package Gift Certificate for Twelve

   1 1/4 pound live hard-shell Boston lobster per person,Clam Chowder with oyster crakcers and a lobster accessory pack.