Yield: 4 servings
|4 \N||Lobsters; washed and deveined|
|\N \N||; (1.2 kg)|
|\N \N||Salt and lime juice to taste|
|4 \N||Onions; chopped fine (200|
|\N \N||; g)|
|2 \N||Tomatoes; chopped (150 g)|
|1 bunch||Coriander leaves; chopped|
|50 grams||Cheese; grated|
|6 \N||Red chillies|
|\N \N||A small piece ginger|
|10 \N||Flakes; (20 g) garlic|
|\N \N||A pinch of cumin seeds|
|\N \N||A pinch of turmeric powder|
|5 \N||Cm cinnamon|
|3 teaspoons||Vinegar; (15 ml)|
FOR THE PERI PERI MASALA
GRIND all the ingredients for the peri peri masala with vinegar to a fine paste. Keep it aside.
Scoop out the meat from the lobster shells and keep aside. Boil the lobster shells till done and keep aside. Marinate the lobster meat with salt, lime juice and a little of the ground peri peri masala.
Heat oil and fry the chopped onion till golden brown. Add the finely chopped tomato and saute till the oil floats on top. Add the lobster meat and saute for three minutes. Add the remaining peri peri masala and fry till the oil floats on top. Remove from heat. Mix in the chopped coriander leaves.
Put the filling in the lobster shells. Sprinkle grated cheese on top and bake till it melts.
Serve with green salad.
Converted by MC_Buster.
NOTES : Baked lobsters with a spicy filling Converted by MM_Buster v2.0l.