Naga-style Spicy Lobster

Ingredients

In this adaptation of Langosta de Puerto Nuevo, a Mexican lobster dish, we incorporate the bold and fiery flavors of Naga cuisine. The original dish is known for its simplicity and emphasis on the natural flavors of the lobster, while our Naga-style Spicy Lobster adds a complex blend of Naga spices, such as ghost peppers, ginger, and garlic, to create a fiery and aromatic experience. We alse have the original recipe for Langosta de Puerto Nuevo, so you can check it out.

• 2 lobsters (500g each) 2 lobsters (500g each)
• 4 ghost peppers, finely chopped 4 ghost peppers, finely chopped
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the chopped ghost peppers, ginger paste, minced garlic, turmeric powder, cumin powder, coriander powder, soy sauce, vegetable oil, and salt.
3. 3.
   Cut the lobsters in half lengthwise and remove the digestive tract.
4. 4.
   Rub the marinade mixture all over the lobsters, ensuring they are evenly coated.
5. 5.
   Place the lobsters on a baking tray and bake in the preheated oven for 15-20 minutes, or until the lobster meat is cooked through and tender.
6. 6.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Ghost peppers — Handle with caution as they are extremely spicy. Use gloves while chopping and avoid touching your face or eyes. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a milder version, reduce the amount of ghost peppers or substitute with milder chili peppers.
• Serve with steamed rice or naan bread to balance the spiciness.
• Adjust the cooking time based on the size of the lobsters to ensure they are cooked thoroughly.

Serving advice

Serve the Naga-style Spicy Lobster as a main course, accompanied by steamed rice or naan bread. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

Arrange the lobster halves on a platter, drizzle with any remaining marinade, and garnish with fresh coriander leaves. The vibrant red lobster meat against the green coriander leaves creates an appealing visual contrast.