Preparation Time: 1 hour
Cooking Time: 1 hour
Serves: 6


Sea salt and freshly ground black pepper
3 lobsters
50g (13⁄4oz) coriander stalks
2 banana shallots, finely chopped
1 garlic bulb, halved, skins on
1 thumb of fresh root ginger, peeled and finely chopped

1 tbsp vegetable oil
2 banana shallots finely chopped
4 garlic cloves, finely chopped
Thumb of fresh root ginger, peeled and finely chopped
1 red chilli, finely chopped
12 curry leaves
2 tbsp mild Madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
4 vine tomatoes, chopped
400ml can coconut milk, extra to serve
75g (21⁄2oz) finely chopped coriander leaves and stalks

Drizzle of olive oil
400g (14oz) frozen petits pois
2 tsp cumin seeds
1 tsp garam masala
1 tsp hot chilli powder
Finely grated zest of 1 unwaxed lemon and juice of ½ lemon

Vegetable oil, for deep-frying
2 King Edward potatoes, 450g (1lb) in total, peeled and grated
80g (23⁄4oz) gram flour
1 tsp chilli powder
3 tsp chopped coriander leaves
2 tsp chopped mint leaves
2 garlic cloves, finely chopped

Dash of vegetable oil
Knob of unsalted butter
Juice of 1⁄2 lemon
2 garlic cloves, finely chopped
1 tsp finely grated fresh root ginger
Micro coriander (optional)


1. For the stock, heat a large pan of salted water to a rolling boil, weigh the lobsters, add them, and cook for 10 minutes per 450g (1lb). Place the cooked lobsters in ice-cold water, reserving the cooking water. Remove all the meat and set aside. Return the shells to the cooking water with the remaining stock ingredients. Bring to the boil and cook for 20 minutes. Strain and leave to cool.

2. To make the curry sauce, heat the oil in a large saucepan and fry the shallots, garlic, ginger, chilli, and curry leaves in the oil with some salt for 3–4 minutes. Add the spices and tomatoes and cook for 5 minutes. Pour in the coconut milk and 500ml (18fl oz) of the lobster stock and cook for a further 20 minutes. Scatter with the coriander leaves and stalks, season with salt, then pour into a food processor and process until smooth. Pass through a fine-mesh sieve. Set aside.

3. For the peas, saute everything in a pan over a medium heat for 5 minutes, splashing in some water if it gets dry. Crush slightly with the back of fork. Set aside, covering to keep warm.

4. To make the potato baja, preheat the oil in a deep-fat fryer or large saucepan to 180°C (350°F). Combine all of the ingredients in a large bowl. Place large tablespoons of the mixture into the oil and deep-fry for around 3 minutes, until golden brown. Fry about 3 at a time, but do not overcrowd the pan. Drain on kitchen paper.

5. Melt the oil and butter for the lobster in a saute pan. Sear the reserved lobster meat in the oil and butter, lemon juice, garlic, ginger, and salt and pepper for less than 1 minute, just to warm it through and add a flash of flavour.

6. To serve, place a ring of the spiced peas in the centre of each plate. Top this with the lobster, followed by a potato baja, then pour the curry sauce around. Drizzle some extra coconut milk into the curry sauce to create a lovely marbled effect, then dress the plate with micro coriander, if using.

This recipe is from The MasterChef Kitchen Bible courtesy of DK Publishing.