Sorry, you need to enable JavaScript to visit this website.

Add To Your Recipe Organizer: Burger & Lobster’s Lobster Tikka Masala

Seafood lovers will rave about this sizzling and easy to make lobster dish packed full of fragrant and aromatic spices.

If you’re a seafood aficionado living in the UAE, you’re in luck with the array of delicious, fresh catches. Whether it’s Hammour, the grouper that has long been the UAE's most popular fish, tiger prawns, squid or of course lobster, the king of seafood, there’s always an opportunity to try some finger-licking specials. And Burger & Lobster’s Lobster Tikka Masala, which they’ve made exclusive to the Middle Eastern market, should be the next one to tick off. Boasting a combination of fiery flavours, this recipe based on the North Indian dish from Punjab is sure to set your taste buds alight!

Scroll through for a tasty and easy dish the whole family will love. It’s also one you can include with confidence as a part of your healthy diet.

Preparation of the Lobster Tikka Masala
(Serves 1)

350g lobster meat
75g red onion (chopped)
10g ginger (fresh, crushed)
10g garlic (fresh, crushed)
5g coriander leaves (fresh, chopped)
7g Tikka spice mix
2g cumin powder
2.5g Garam Masala powder
180g tomato (fresh, chopped)
5g salt
8g cumin seeds
27g cashew nuts
6g turmeric powder
80 ml milk (fresh)
6g ghee
25g butter

Prepare the lobster meat in large pieces and keep aside. Cut the meat into four equal parts for ease of serving. In a pan add two tablespoons of ghee and fry the cumin seeds on a medium flame. Add crushed garlic and ginger and then the onion until properly cooked with the cashew nuts. Add the TIkka spice mix, cumin powder, Garam Masala powder, turmeric powder and fry well. Add tomatoes and cook for 10 minutes. Add milk at the end. Blend the mixture, then add the lobster pieces and cook on a medium - low flame. Add the butter and refresh the taste with coriander leaves. Serve hot with cumin rice.

Preparation of the Cumin Rice

7g ghee
2g ginger (fresh, crushed)
2g cumin seeds
150g cooked Basmati rice

Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds and fresh ginger and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in colour. Add cooked rice, seasoning with salt, reduce the heat to low and finish with chopped fresh coriander leaves.

Share Article

Write a comment