Anonymous August 26 2005

4 lobsters

250 ml (1 cup) Fish Stock (see tips, below)

vegetable oil

12 pickling onions, peeled

10 ml (2 teaspoons) crushed garlic

1-2 fresh chillies, finely sliced and seeded

4-5 curry leaves

5 ml (1 teaspoon) ground cumin

5 ml (1 teaspoon) ground coriander

2 ml (1/2 teaspoon) turmeric

1 ml (1/4 teaspoon) ground cardamom

1 stick cinnamon

4 large, ripe tomatoes blanched, skinned, and chopped

lemon juice

salt, milled black pepper

60 ml (1/4 cup) plain yoghurt (optional)

Pull the lobsters apart to separate tails from bodies. Wash well. Cut off fanned tail shells; set aside. Pull out the alimentary canal.

Slice tails through lengthwise (first snip through the under-shell

with scissors). Bring the fish stock to the boil in a

large saucepan, add lobster bodies and tail fans and boil for 6

minutes (no longer or you will overcook the legs). Remove from the

pot. Pull off legs and claws, cover and set aside with the tail fans

(they will later decorate the completed dish). Strain and retain the

stock for the sauce. Heat a little oil in a large

saucepan and lightly cook the lobster tail pieces for about 1

minute. Set aside. Lightly brown the onions and garlic

in the same pot (add extra oil if necessary), then add the chilli,

curry leaves, cumin, coriander, turmeric, cardamom and cinnamon.

Sizzle the spices for about 30 seconds, then add the chopped tomato,

lemon juice, stock and a little salt and pepper. Cover and simmer for

about 10 minutes. Just before serving return the lobster

to the sauce and simmer for 2-3 minutes until cooked. Add the

yoghurt and heat through. Tip into a warm bowl, or serve directly

from the pan. Garnish with the reserved tail fans and legs, and

serve with rice and Quince Sambal.