Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Chef
Urbano Cruz do Rego
Wash the Lobster well in running water. Cut from the top lengthwise, only body not the head and devein. Remove the meat of the Lobster and cut it into large cubes, keep aside.
Blanch the lobster cell with the head in hot water, drain it and dry the empty shell.
Marinate the cut lobster meat with salt, lemon juice, turmeric powder and roasted spice masala, mix well and keep aside.
Fry garlic, ginger and onions in a pan with olive oil till they turn brown in colour.
Add the marinated Lobster meat and continue to mix and fry.
Add palm Feni and flambé it.
Add coconut milk and cook till the mixture thickens.
Add fresh chopped coriander in the end.
Fill in the lobster shell with the cooked meat, serve with local vegetable foogath and Goan bread.
Fresh Lobster - 1 no
Chopped Onions - 2 nos
Chopped Garlic - 6 nos
Chopped Ginger - 1 in size
Chopped Tomato - 1 nos
Roasted Spice Powder Masala - 1 tbsp
Turmeric Powder - 1 tsp
Lemon Juice - 1 tbsp
Fresh Thick Coconut Milk - ½ tea cup
Small Cubes of Capsicum - 2 tbsp
Goan Palm Feni - 3 tbsp
Finely Chopped Coriander - 2 tbsp
Salt to Taste
Olive Oil to Fry Onions