red lobster
biriyani
RED LOBSTER BIRIYANI
Ingredients
5 Lobsters
1 1/2 tsp Chili powder
1 tsp Turmeric powder
2 tbsp Biryani masala
1 tsp Salt
1 tbsp Lemon juice
1 tbsp Coconut oil
1 large Red onion, thinly sliced
1 tsp Ginger paste
1 tsp Garlic paste
2 Medium Tomatoes, medium diced
1 cup Chopped mint leaves
1 cup Chopped coriander leaves
¼ cup Plain yogurt
1 tsp Rose water or pineapple essence
Rice:
Ingredients
3 cups Uncooked basmati rice
5 Cloves
5 Green cardamoms
1 Black cardamom
1 Piece Cinnamon stick
1 Dried bay leaf
1 tsp Cumin seed
5 ½ cups Hot water
1 tbsp Ghee or clarified butter
Biriyani masala
Ingredients
4 Cardamoms
4 Cloves
1 Bay leaf
1 Black cardamom
1 Small piece Cinnamon stick
1 tsp Black pepper
½ tsp Fennel seed
1/2 tsp Cumin seed
¼ th tsp Nutmeg
2 sprigs Curry leaves
Grind all these into a fine powder.
Instructions:
Cooking rice:
Heat ghee or clarified butter and add cardamom, cloves, cinnamon, bay leaf, black cardamom and cumin seeds. Fry this for one minute and add rinsed and drained rice. Fry this for 3 to 4 minutes and add hot water, lemon juice and rose water. Cover it and cook for about 5 to 8 minutes until all water is absorbed. Fluff it with a fork and keep this aside.
Preparing lobster meat:
Separate the claws from the body and pull off the small legs. Then separate the body and tail and take out the meat of the tail and de-vein it. Crack the claws and take the meat. Break one side of the lobster claw, so that the spices can get inside the claws to make the meat flavorful. Next, marinate the lobster meat with 1 tsp chili powder, ½ tsp turmeric powder, salt and prepared biryani masala. Let this rest for 15minutes. Heat 1 tbsp oil in a pan and fry the marinated lobster. Keep this aside.
In another pot heat oil and add sliced red onion and add salt. Cook until onion is soft and translucent and add ginger, garlic paste. Fry until the onion turns light brown in color and add tomatoes, 2 tbsp cilantro and 1 tbsp mint leaves. Cook until tomatoes are well cooked, and it turns mushy. Reduce the flame to low and add turmeric powder, chili powder, biryani masala, salt, curd, lime juice and cook until the gravy is thick. Add the lobster claws and small pieces from knuckles and legs. Cook this for 5 minutes on medium low flame
Next, start layering the rice. Remove half of the gravy from the pan and add chopped coriander leaves, chopped mint leaves, fried onion and half rice on top. Repeat the process. Add rest of the gravy, fried lobster meat, chopped mint leaves, chopped cilantro, and rest of the rice. Again, add some more chopped cilantro, chopped mint leaves, and fried onions. Squeeze lemon juice over it. Cover and reduce the flame to low. Simmer it for 20 minutes.
snow crab
roast
SNOW CRAB ROAST
Ingredients:
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2lb Snow crab legs
¼ cup Chopped ginger
¼ cup Chopped garlic
2 cups Diced red onion
2 medium Tomatoes, small dice
¼ cup Cilantro, chopped
2 sprigs Curry leaves
2 tsp Chili powder
½ tsp Ground black pepper
½ tsp Turmeric powder
2 tsp Coriander powder
1 tsp Ground spices (garam masala)
1 tsp Fennel seed, toasted & ground
1 Tbsp Lemon juice
¼ cup Water
2 Tbsp Coconut oil
Salt to taste
In a small bowl mix together chili powder, turmeric powder, coriander powder, ground black pepper
Garam masala, ground fennel seed, salt, lemon juice, and water and make a fine paste.
Heat oil in a wok or large pot and add diced red onion. Stir and add salt. Sauté until onion is soft and translucent. Then add chopped ginger, chopped garlic, and curry leaves and sauté until onion is light brown in color. Stir occasionally.
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Now add in the prepared spice mix and fry until raw smell of spices goes away.
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Add in medium diced tomatoes. Cover it with a lid and cook until it turns mushy. Stir occasionally in between cooking. Add chopped cilantro and cleaned crab and mix them well until all the crab legs are coated with the spices. Add water. Cover and cook for 8 to 10 minutes on medium flame, stirring occasionally. Add one more sprig of curry leaves. Mix again and cover them again for 2 more minutes on low flame.
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Our spicy snow crab roast is ready.
ALASKAN KING crab
CUTLET
ALASKAN KING CRAB CUTLET
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Ingredients
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300 grams King crab meat
1 large Red onion, medium dice
1 tsp Ginger, garlic paste
½ tsp Turmeric powder
1 tsp Chili powder
½ tsp Ground black pepper
1 tsp Garam masala
½ tsp Ground fennel seed
1 sprig Curry leaves
2 tbsp Cilantro, chopped
4 medium Potatoes, cooked and mashed
1 tbsp Lemon juice
2 large Eggs, lightly beaten
2 cups Breadcrumbs
Salt to taste
Oil for deep frying
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In a medium size pot fill with cold water and add potatoes. Boil and cook until potatoes are soft and well cooked. Drain the water. Wait until potatoes are not hot to handle. Peel off the skin and mash the potatoes. Keep this aside.
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Cut through the shell of the king crab and take out all the meat and then shred it. In a pan, heat 1 tbsp coconut oil. Add red onions and salt. Sauté until onions are soft and translucent. Add ginger garlic paste. Sauté until onion turns light brown in color.
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Reduce the flame to low and add turmeric powder, chili powder, garam masala, ground fennel seed, ground black pepper, chopped cilantro and chopped curry leaves. Fry until the raw smell of the spices goes away.
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Add shredded crab meat and mix well. Finally add mashed potatoes and lemon juice. Mix all well together.
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Shape the filling to any desired shapes of your choice. Dip this in beaten eggs and then in breadcrumbs.
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Heat oil in a medium saucepan over medium heat. Fry them until golden brown in color.
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Remove from oil and drain them on kitchen paper towels to remove excess oil.
