LOBSTER DELIGHT

Introduction:
​Lobster preparations were supposedly fit for queens, emperors, and the likes and have a rich history of use.
Lobsters appeared in the art or folklore of many cultures. The Romans portrayed lobsters, along with other edible sea creatures, on mosaic floors that formed part of domestic and public decorations. The mosaic dramas even depicted battles to-the -death between lobsters and wily octopuses. Helmets worn by warrior lobsters  immortalized the strength of the lobsters. Lobsters were not only valuable food items, but had medicinal value during the Middle Ages and Renaissance times.
While ancient, Middle Age, and Renaissance people were admiring many aspects of the lobsters they  were washing up on North American shores in about 2 feet high piles. Since they were so plentiful and easy to harvest, lobsters were a frequent meal on seacoasts of the new land of early European settelers. The disdain for lobster slowly waned over the last few centuries in America and the poor man's chicken soon became the rich man's prize and it is now considered a delicacy not only in States but also all around the world. It wasn't until the 19th century that lobsters regained their status as a luxury food item in America mostly as a result of their popularity with royalty in European countries.
The voracious appetite of the public here in states keeps going up and currently its production in America has risen to over 70 million pounds per year. Though considered a delicacy and is expensive but the fact of the matter is that the lobster meat contains fewer calories than an equal portion of skinless chicken breast or othe leaner meats. It also boasts healthy omega-3 fatty acids, potassium and the vitamins E, B-12 and B-6. In the United States, June 15 is National Lobster Day, a time for savoring and paying tribute to one of America’s most beloved crustaceans.
Lobster is also one of the most tasty and famous of seafoods. It not only has fewer calories but less total fat and less cholesterol (based on 100 grams of cooked product) than lean beef; whole poached eggs; and even roasted, skinless chicken breast. Lobster is also high in amino acids; potassium and magnesium; vitamins A, B12, B6, B3 (niacin) and B2 (riboflavin); calcium and phosphorus; iron, and zinc. So enjoy this bounty of the sea if you can.
Ingredients
1-Medium lobster
2-tsp Red chili powder
1-tsp Turmeric powder
1-tsp cumin powder
2-tsp Ginger-garlic paste
½-tsp Black pepper
2-tsp-Lime juice
20-Curry leaves, washed and torn
Salt to taste
2-Tbsp Chopped Cilantro
Oil, as required
Method

1. Fill half a large pot with water and bring to a boil.
2. Add some salt to it and transfer the lobster making sure it is completely submerged.
3. Cook it for 5 minutes for the first kg and 2 extra minutes for every additional kg.
4. If the antenna pulls out easily, then it is cooked.
5. Properly cooked lobster meat is creamy white and the shells are bright red. Allow the lobster to cool and remove its meat from the shell.
6. Cut the tail in half lengthwise. Keep shell intact and carefully remove the meat from it. Clean and wash the shell and set it aside.
7. Mix the masala powders, salt, ginger-garlic paste and limejuice in a bowl. Add pepper powder and mix.
8. Add the lobster pieces to it and mix. Marinate for 30 minutes.
9. Heat oil in a pan. Add curry leaves and marinated lobster pieces. Shallow fry on both sides.
10. Dip the tail shell into the marinade and fry till it is lightly browned.
11. Let the fried tail dry on paper towels.
12. Now stuff the fried meat into the fried tail shell and garnish with freshfresh cilantro. Serve with rice or Rotis (Indian gridle bread).
13. Serves 2-4

Note: Here is an easy and very traditional way to cook lobster: Crack and split open the tail to expose the meat. Season with liberal amounts of butter, salt, pepper and paprika and broil or grill right in the shell for 5-10 minutes until the shell is lightly brown and the meat turns opaque. Serve with lemon wedges and melted butter. Serve the meat as a main dish.