Lobster Pepper Fry With Honey Glazed Grilled Lemon In Bed Of Thai Kachumber Salad

Ingredients:

For Lobster Pepper Fry:

• Lobster Meat - ½ Kg

• Coconut Oil - 3 Tbsp

• Fennel Seeds - 1 Tsp

• Chopped Onion - 2 Nos.

• Chopped Green Chilli - 3 Nos.

• Curry Leaves - 1 Sprig

• Ginger Garlic Paste - 2 Tbsp

• Turmeric Powder - 1 Tsp

• Coriander Powder - 2 Tbsp

• Garam Masala Powder - 2 Tsp

• Salt - To Taste

• Black Pepper - 2 Tbsp

• Lemon Juice - 1 Tsp

• Coriander Leaves

For Honey Glazed Grilled Lemon:

• Lemon - 2 No

• Honey - 1 Tsp

• Salt - 1 Pinch

For Thai Kachumber Salad:

• Raw Papaya - 100 gm

• Carrot - 50 gm

• Ginger - 10 gm

• Coriander Stem - 10 gm

• Capsicum - 50 gm

• Juice of Half Lemon

• Salt - To Taste

• Chaat Masala - ½ Tsp

• Black Salt - 2 Pinch

• Crushed Peanut - 1 Tsp

• Sesame Oil - 1 Tsp

Method:

For Lobster Pepper Fry:

1. Heat oil in a kadai. Add in fennel seeds and let them crackle.

2. Now add in onions, curry leaves, and green chilli. Sauté for 5 to 10 mins till it turns light golden.

3. Add ginger-garlic paste and sauté for a minute.

4. Add all the spice powders and salt, mix well.

5. Add cleaned lobster and toss well with the masala.

6. Cover the kadai and let it cook for 10 to 12 mins till the lobster is cooked.

7. Open the kadai and cook on high heat until the masala gets dry.

8. Add fresh ground pepper and toss well.

9. Add chopped coriander leaves and mix well.

10. Serve with rice or any bread.

For Honey Glazed Grilled Lemon:

1. Cut the lemon into half.

2. Marinate the lemon in honey.

3. Grill it until caramelized.

4. Squeeze over lobster when serving.

For Thai Kachumber Salad:

1. Cut all the vegetables into matchstick-sized pieces.

2. Make a dressing with lemon juice, chat masala, black salt, and sesame oil.

3. Mix all the vegetables with the dressing.

4. Place the salad as a bed for the lobster, garnish with crushed peanut.