INGREDIENTS
1 Blanched Lobster 1½lb
Olive Oil for frying or Red Palm Oil
1 tsp Madras Curry Powder
4 Garlic cloves
1 Lemon Grass
1 Shallot
2-3 fresh lime leaves
1 tsp cumin seeds
1 tsp smoked paprika
Sea Salt and Cracked Black Pepper
2 tsp Acacia honey
Juice of 1 Lemon
250g Baby Leaf Spinach
28g Coriander leaf
100 ml Semi Whipped Cream
Recipe continues
METHOD
Cut lobster in to four pieces and remove the meat from the shell, infuse this with the curry powder, garlic, lemon grass, shallots, lime leaves, cumin seeds, smoked paprika, salt and pepper and oil.
Heat a heavy bottomed pan and sauté. Add the honey and lemon juice cover with the lid and allow to quickly cook through.
Add the spinach, coriander and cream and sauté with the lid on the pan to wilt spinach. Remove to a clean plate.