This continues to be one of my favourite things to both cook and eat. It's super easy and each time the flavours have been a sheer delight. The lobster holds it's own and somehow the balance of spice encourages the subtle taste of the sweet meat to take centre stage.
The marriage of what is essentially a coconut curry represented as a pannacotta with a rich sweet tandoori marinade on half the lobster and a spicy Goan vinegar based marinade on the other half of the lobster is just exquisite. I sometimes garnish with frozen freshly scraped coconut as I have done here which adds to the texture and balance.
The marriage of what is essentially a coconut curry represented as a pannacotta with a rich sweet tandoori marinade on half the lobster and a spicy Goan vinegar based marinade on the other half of the lobster is just exquisite. I sometimes garnish with frozen freshly scraped coconut as I have done here which adds to the texture and balance.
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| Vineet Bhatia's tandoori crayfish with coconut pannacotta from his Rasoi cookbook. |
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