Calcutta Lobster in Spinach and Yogurt Sauce

Ingredients

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

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