Lobster Kofta Curry

Ingredients

• 8 medium lobsters Lobsters, cleaned, heads and shells removed (8-10 depending on size; reserve heads, shells, and coral)
• 2 tablespoons Lobster coral (red roe from heads) (From the lobster heads)
• 1 cup Bread crumbs, fresh or dried (For binding the kofta)
• 1 large Egg, well beaten (For binding)
• 1.5 teaspoons Salt (To taste, divided)
• 0.5 teaspoon Black pepper, freshly ground (For the kofta mixture)
• 2 tablespoons Fresh herbs (parsley, cilantro, or mint), finely chopped (Mixed herbs)
• 1 tablespoon Coriander seeds, unroasted (For grinding with shells)
• 1 teaspoon Turmeric powder (Ground condiment)
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 tablespoon Garlic, ground to paste (Ground condiment)
• 0.5 teaspoon Cumin powder (Ground condiment)
• 4 tablespoons Mustard oil or ghee (Mustard oil preferred for seafood)
• 3 leaves Bay leaves (Whole)
• 3 blades Lemon grass blades (Remove before serving)
• 1 cup Water (For simmering)
• 0.5 cup Bread crumbs for coating (For rolling the kofta balls)

Instructions

1. 1Clean the lobsters thoroughly. Remove and reserve the heads and shells. Extract the red coral from the heads and set aside. Remove the meat from the lobster tails and claws, pulling it into pieces.
2. 2Place the lobster meat pieces in a mortar and pestle or food processor. Pound or pulse to a smooth pulp. Add the reserved red coral and mix thoroughly into the lobster paste.
3. 3To the lobster pulp, add the bread crumbs, 1 teaspoon salt, black pepper, chopped fresh herbs, and the well-beaten egg. Mix thoroughly until all ingredients are well combined and the mixture holds together.
4. 4Shape the lobster mixture into balls about 1.5 inches in diameter (approximately 12-16 balls). Roll each ball in bread crumbs to coat evenly. Set aside on a plate.
5. 5Wash the reserved lobster heads and shells. Remove any hard outer shells. Place the contents of the heads and the meat from the long legs in a mortar with the unroasted coriander seeds. Bruise and pound together thoroughly, then extract all the juice by pressing through a fine sieve or cheesecloth. Discard the solids.
6. 6Heat the mustard oil or ghee in a large pot over medium heat. Add the turmeric, chili powder, ground garlic, and cumin. Fry the spices, stirring constantly, until they turn brown and fragrant, about 3-4 minutes.
7. 7Pour the extracted lobster shell juice into the pot with the fried spices. Add the bay leaves and lemon grass blades. Stir well to combine all ingredients.
8. 8Carefully place the lobster kofta balls into the pot. Gently turn them to brown on all sides in the spiced mixture, about 5 minutes. Handle carefully to prevent breaking.
9. 9Add the remaining 1/2 teaspoon salt to taste and pour in 1 cup of water. Bring to a gentle simmer, then reduce heat to low. Cover and simmer gently for 20-25 minutes until the kofta balls are cooked through and the gravy has thickened slightly.
10. 10Remove the lemon grass blades and discard (they are not served). Taste and adjust salt if needed. Transfer the lobster kofta curry to a serving dish. Serve hot with steamed rice or bread.