http://www.yourhomemagazine.co.uk June 2019 97
food & drink
dirECTionS
nif you’re cooking outdoors, get your grill rocking. ind oors, get the grill on your oven nice and hot.
nMake the sauce for the lobster. Heat up a frying pan – either over direct heat on the grill or over a
low-to-medium heat on the hob. Add some oil and slowly fry off the onion and chilli for 10 minutes
until golden. Add in the garlic, ginger and spices, and cook gently for another 5 minutes. Add in the
coconut, passata and coconut milk, and cook for another 15-20 minutes until rich and thick. Add a
little water if it starts to catch.
nnex t, make the yoghurt sauce. Mix the yoghurt with the lime and mint, and set aside.
nCook your lobster, shell side facing the heat (either indoors or outdoors), for just 2 minutes. Turn
the lobster and cook for another minute on the other side. res t on a tray. Then carefully remove the
half-cooked meat out of the shell and set aside – try to keep it intact. Heat up your lobster sauce
and add the lobster meat. kee p stirring for 2-3 minutes, until the lobster is cooked through.
nToast your rolls and lay them out for this most spicy of builds. Pile the bottom bun with the sliced
lobster, spoon the yoghurt sauce over the top and finish with some coriander and the bun lid.Grilled Indian lobster roll
YoU WiLL nEEd
4 2 medium-sized lobsters, killed humanely
and halved lengthways 4 4 white poppyseed
rolls 4 handful fresh coriander, chopped
For the lobster sauce 4 vegetable oil, for
frying 4 1 red onion, finely chopped 4 1 red
chilli, deseeded and chopped 4 2 tsp garlic
paste 4 2 tsp ginger paste 4 2 tsp ground
coriander 4 1 tsp black pepper 4 ½ tsp ground
turmeric 4 pinch chilli flakes 4 pinch ground
cloves 4 2 tbsp toasted desiccated coconut
4 100ml passata 4 200ml coconut milk
For the yoghurt sauce 4 200g thick natural
yoghurt 4 zest 2 limes 4 few sprigs of mintHalf and half technique
You’ll cook the best burger if you have both indirect and direct
heat on the grill. By this I mean one side of the cooker where
there’s fuel heating the food above, and one where there’s no
fuel, just the heat from it nearby. By having a direct side and an
indirect side, you’ll have more control over the heat your food
is getting. Food will still cook on the indirect side, as there’s
always residual heat in the whole cooker. But it means you can
move burgers from one side to the other to help you control
the cook. This is called the half and half technique. Have the
bottom and top pinwheels of your cooker fully open with
this method. Get your coals cooking, lay them out over half
of the base of your cooker. Leave one half of the base empty.
This gives you a medium-hot heat over the coals and a large
indirect zone where you can move food if things get too hot.
OUTDOORS
Half and half technique,
with a frying pan
INDOORS
Grill, plus a frying
pan on the hob
MakeS 4