Leela’s Lobster Malai

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I spent New Year’s Eve 2011 at the Leela Palace Kempinski hotel in Bangalore. It was a magnificent palace converted into a 5-star hotel, rated as one of the best in India. The architecture and gardens of the property are worth considering a tourist destination itself!

Even their restaurant is rated the best in town. The hotel advertised a special party to celebrate the occassion. At a steep entry fee of $100/ person, you would get access to an open bar, a mile long multi-cuisine buffet, entertainment and dance floor. Since I could not afford to stay there, I decided to splurge for New Year’s Eve at least. The place was adorned in a carnival theme, with colorful drapes and masks of every origin. There were two rooms with buffet tables that would put a King’s banquet to shame. Needless to say, it was worth every penny!

Here is a recipe from the web site that I tasted in the buffet. I love lobster and am always looking for ways to incorporate it into ethnic cuisines. Hope you like it too!

Lobster Malai –  Serves 4

Ingredients   Qty.
Large Fresh Lobster : 04 No (600-800 Gm. Each)
Fresh Onion Paste : 250 Gm.
Ginger Julienne : 20 Gm.
Green Chilli Finely Chopped : 15 Gm.
Fresh Coriander Chopped : 15 Gm.
Fresh Coconut Milk (Ist Extract) : 200 Ml.
Fresh Coconut Milk (2nd Extract) : 250 Ml.
Bay Leaf : 02 No
Cinnamon Powder : 02 Gm.
Spice Clove Powder : 02 Gm.
Coconut Oil : 110 Ml.
Turmeric Powder : a pinch
Salt : To taste
Ginger : 75 Gm.
Cumin Power : 08 Gm.

Preparation

  • Blanch the whole lobster in hot salted water. Take out the meat from the tail and cut length wise slices.
  • Heat oil in a kadai, put chopped green chilli and ginger julienne. Fry for sometime. Add fresh chopped coriander and fry well.
  • Add ginger, cumin powder and sauté well.
  • Add onion paste and sauté till the raw smell goes out.
  • Now add second extract of coconut milk and bring to a boil.
  • Put salt and turmeric powder and reduce the sauce to half.
  • Add cinnamon, clove powder and bay leaf.
  • Add first remove of coconut milk and lobster meat slices and simmer for sometime.
  • Garnish with ginger juliennes and fresh coriander sprig., serve hot with Malabar Parottas or Appam

 I appeared in the local newspaper the next day for being at the Faces and Masks party. You can see my picture on the DNA India web site.


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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of ‘Go Eat Give’ and author of ‘Beato Goes To’ series of children’s books on travel.