- 25g/1oz butter
- 1 onion, finely chopped
- 1 green chilli, thinly sliced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 350g/12oz red lentils, rinsed
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh coriander
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 3 cardamom pods, crushed
- 3 cloves
- 1 tsp fennel seeds
- 1 green chilli, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 2.5cm/1in piece fresh root ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp curry powder
- 3 large ripe beef tomatoes, roughly chopped
- 1 cooked lobster, split in half, flesh removed and cut into chunks, shells reserved
- 2 spring onions, thinly sliced
- handful fresh coriander cress
- To make the spiced lentils, melt the butter in a large saucepan over a medium heat. Add the onion and spices and sweat gently for 5–10 minutes, until soft.
- Stir in the lentils and just cover with water. Bring to the boil and simmer for 30 minutes, or until all the water has evaporated and the lentils are soft. Stir in the dill and coriander.
- Meanwhile. to make the masala sauce, heat the oil in a sauté pan over a medium heat. Add the cinnamon, cardamom, cloves, fennel, chilli, shallots, garlic and ginger and cook for 2–3 minutes.
- Add the cumin, coriander, turmeric, curry powder, tomatoes and 300ml/10fl oz of water and cook for 10–15 minutes. Blend in a food processor until smooth.
- Return the sauce to the pan and add the lobster. Simmer gently for 5 minutes, until heated through.
- To serve, spoon the lobster masala back into the lobster shells and garnish with coriander cress and sliced spring onions. Serve with the spiced lentils.