• meat of 1 frozen lobster tail, thawed, chopped
• 1 tsp mustard seed
• 4 pieces curry leaf
• 1 tsp Garam Masala
• 1 tsp ginger garlic paste*
• ½ tsp turmeric powder
• 4 oz coconut milk
• 4 oz heavy cream
• 1 tbsp oil
• salt to taste

Ginger Garlic Paste*

• ½ oz garlic, chopped
• ½ oz fresh ginger root, chopped
• water or oil to help grinding process

(* or use as much garlic and ginger root as you like, at a 50:50 ratio)

1. Thaw lobster meat, remove the meat from shell and cut into small pieces. Wash it properly
2. Take a pan and heat oil for 2 to 3 minutes
3. Add mustard seeds and curry leaves
4. Add ginger garlic paste and stir it for awhile
5. Add lobster meat and toss it for 2 minutes
6. Add garam masala and turmeric powder together and again stir it for awhile
7. Add coconut milk and cream and cook for 5 to 7 minutes
8. Add salt last when sauce become thick

Ginger Garlic Paste

1. In a food processor, combine the garlic and ginger. Pulse to blend, until it makes a smooth paste. (Add a little water or oil just to help grinding)
2. Refrigerate or freeze