Tandoori in Iceland

When I visited Iceland in 2009, I wasn’t sure what to expect from its culinary scene. Iceland has known to be exorbitantly expense due to its distant location, extreme climate and scarce population. Out of its 300k citizens, only 4% of the population is employed in agriculture. They primarily grow potatoes, turnips, carrots, tomatoes and cucumbers. Other than that, the farmers keep cattle, horses and sheep. Being surrounded by waters, seafood is definitely a big source of food and export for the country.

I saw all of these items on the menu but did not dare try the horse meat. I try to stick to being a pescetarian whenever possible. While there were lots of options for seafood lovers, the most pleasant surprise I had was the Icelandic lobsters. They are very different than the North American lobsters, being smaller in size, almost like a prawn. Also, their texture is much softer and when cooked well, they melt in your mouth.

The Icelandic lobsters preparations varied at the different places I tried them at. In Vik, there was a huge plate of scampi style as well as a lobster meat pizza. In Reykjavik, there were lobster tails in a cream butter sauce with julienned vegetables.

Perhaps the best dish that I tried was tandoori lobster tails at an Indian restaurant in Reykjavik. There were a dozen tender juicy lobster tails perfectly marinated with spices and grilled to perfection. They were served with a mint yogurt chutney and fresh baked naan. Only if i could find the Icelandic lobsters here in the south, I would be preparing this recipe at every special occasion. Until then, just make do with regular American lobsters.

Recipe for Tandoori Lobster Tails

4 medium lobster tails, (removed from shells) meat only

½ cup plain yogurt

¼ cup tandoori paste

Mix the yogurt and tandoori paste in a large bowl, add the lobster tails. Cover and refrigerate for one hour. Heat a grill to 350F. Place the lobster tails on the greased grill surface and cook on each side for 2-3 minutes. Do not overcook the lobsters as they will become too dry and chewy. Serve immediately with mint chutney.

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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.