Rock Lobster with Moilee & Polenta Upma
I always feel that moilee is one of the finer offerings of Indian curries. Coconut milk adds on to the flavors of the royalist seafood and polenta upma provides carbohydrate to the dish. Broccoli is a beautiful and a very healthy vegetable and perfectly complements the lobster.
Polenta Upma
Broccoli Keema
  1. Slit the lobster shell from top in half and clean the lobster well.
  2. Marinate lobster with salt, turmeric and lemon juice and leave it aside for 15 minutes.
  3. In the meanwhile for upma take a pan with olive oil and crackle temper with mustard seeds, curry leaves, chopped ginger and cashew halves in the same order.
  4. Add polenta and stir for a couple of minutes then add 450 ml of water and cook polenta.
  5. On the side make broccoli keema. Take a pan and heat oil then temper it with cumin seeds, ginger and green chili in the same order. Add minced broccoli and sauté till broccoli is cooked.
Preparing lobster
  1. Take another pan and heat oil.
  2. Crackle mustard seeds, curry leaves, ginger juliennes and green chilies in the same order.
  3. Add turmeric, thinly sliced onions with salt and cook for 5 minutes followed by thinly sliced tomatoes.
  4. In the same pan sear the lobster tails and add water. Cover and cook the lobster for 2 minutes.
  5. Then add coconut milk and boil for a few minutes and adjust seasoning.
  1. take a deep dish and put polenta with the help of a round mould. Put a layer of broccoli keema and remove the mould.
  2. On top of broccoli keep the lobster tail and pour the sauce on side.