Calcutta Lobster in Spinach and Yogurt Sauce

Calcutta Lobster in Spinach and Yogurt Sauce
Photo by Gourmet Studios


  • cooked white or brown basmati rice
  • 1 1-inch piece fresh gingerroot
  • 1 small fresh serrano chile
  • 1 medium onion
  • 2 tablespoons vegetable oil
  • 1 cup plain yogurt
  • ½ teaspoon brown or black mustard seeds
  • + 5 more ingredients
    • 1 bunch spinach
    • 4 large garlic cloves
    • 2 teaspoons ground coriander seeds
    • 1 teaspoon coarse salt
    • 1 ½ pounds uncooked lobster tails, thawed if frozen

With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein tails. Cut lobster into bite-size pieces. Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince serrano. Peel gingerroot and...

View full recipe at Epicurious


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