4 Atlantic Lobsters, 450 grams each, live (or buy pre-steamed from a fish monger)
2 Kaffir lime leaves
1 cup (250 milliliters) onion
3 cloves garlic
2.5 centimeter piece ginger, diced
Pinch cumin seeds
1 cinnamon stick
1/4 teaspoon (1 milliliter) chili flakes
1/2 teaspoon (2.5 milliliters) coriander seed
4 cardamom pods
3 tablespoons (45 milliliters) tomato paste
2 cups (500 milliliters) fish stock
2 cups (500 milliliters) coconut milk
Jasmine rice (optional)
Cilantro, chopped (for garnish)
Lime wedges (for garnish)
Boil the lobster in salted water (head first) for seven minutes. Once cooked place into an ice bath to cool.
Remove the meat from the lobster tail and claws. Place the meat into the refrigerator until ready to use.
Cut the lobster bodies in half lengthwise.
Heat canola oil in a wok or heavy large pot over high heat. Add lobster bodies, cut side down and sear until shells begin to brown, about eight minutes. Remove and set them aside.
Add canola oil and kaffir lime leaf. Heat for 30 seconds. Add onions, garlic, ginger and a pinch of salt. Sauté until softened.
Add spices and toast for 30 seconds or until fragrant.
Add tomato paste, fish stock, lime juice and coconut milk.
Put the lobster shells back in the pot. Simmer for one to two hours until thickened.
Strain the mixture into a bowl. Discard the solids. Pour the liquid back into the pot.
Remove the lobster meat from the fridge and place into the curry liquid over low heat just so the meat can warm through.
Plate lobster meat with jasmine rice. Spoon on some curry. Garnish with wedges of lime and fresh cilantro.
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