Calcutta Lobster in Spinach and Yogurt Sauce
- 1 1/2 pounds uncooked lobster tails, thawed if frozen
- 1 bunch spinach
- 1 medium onion
- 4 large garlic cloves
- 1 small fresh serrano chile
- a 1-inch piece fresh gingerroot
- 1/2 teaspoon brown or black mustard seeds
- 2 tablespoons vegetable oil (see note, beginning of recipe)
- 2 teaspoons ground coriander seeds
- 1 cup plain yogurt
- 1 teaspoon coarse salt, or to taste
- Accompaniment: cooked white or brown basmati rice
- With a cleaver or large knife halve lobster tails lengthwise.
- Discard shells and devein tails.
- Cut lobster into bite-size pieces.
- Discard coarse stems from spinach and chop enough spinach to measure 2 cups.
- Chop onion and mince garlic.
- Wearing protective gloves, mince serrano.
- Peel gingerroot and mince.
- With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
- In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown.
- Add coriander and cook, stirring, 1 minute.
- Stir in spinach and cook until it begins to wilt, about 30 seconds.
- Gradually add yogurt, stirring until combined well, and stir in lobster and salt.
- Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.
- Serve lobster and sauce over rice.
lobster, spinach, onion, garlic, serrano chile, fresh gingerroot, brown, vegetable oil, ground coriander seeds, plain yogurt, coarse salt, accompaniment
Taken from www.epicurious.com/recipes/food/views/calcutta-lobster-in-spinach-and-yogurt-sauce-101280 (may not work)