Lobsters with lemon butter sauce are amazing, but maybe it’s time to spice them a bit (or much, depending on your spice tolerance). These marine crustaceans can be prepared in many varied ways. If you’ve been focusing on healthy eating, here’s some good news for you: lobsters are a great source of lean protein, Omega 3 fatty acids, vitamins, and minerals. 

Since you have arrived at this post, it does seem like you would like ‘em spicy! According to a study published on PubMed Central, people who like spicy food seem to seek varied sensations and display the trait of high sensitivity to rewards. In other words, they have a more interesting personality. To cater to your distinct taste buds, here are two spicy and delicious lobster recipes.

Ingredients:
 

2 medium onions (thinly sliced)

2 medium tomatoes (finely chopped)

2 tsp of garlic paste

Half of a dry coconut 

5-6 whole black peppercorns 

1-2 green chilies 

Fresh coriander 

2 tsp whole spice powder (cinnamon, cardamom, cloves, black pepper, and star anise)

1 tsp turmeric powder

1 tsp red chili powder

1 tsp FreshJax Not Your Madra's® hot red curry powder

2 tsp cumin powder 

2 tsp coriander powder 

4 lobsters (cut and cleaned)

3-4 tablespoons of oil

Salt (to taste)

Directions:

Grind the dry coconut, green chilies, fresh coriander, and whole black peppercorns with a little water to make a smooth paste. Keep it aside. 

Heat oil in a pot and add the chopped onions to it. When the onions have softened and become translucent, add the garlic paste. Stir and heat until the rawness of the garlic fades away. Then add the chopped tomatoes. You may lower the flame and cover the pot at this point to soften the tomatoes. After a bit, uncover and lightly mash the tomatoes. 

Now it’s time to add in the ground paste and all the remaining ingredients except the lobster. You may add just enough water to ensure that the mixture does not stick to the bottom of the pot. Stir and cook for another 2-3 minutes. 

The mixture is now ready for the lobsters. The lobster meat will release flavourful juices as it cooks, so make sure not to dilute it with too much water. Let the lobster curry cook on a low-to-medium flame for 10-15 minutes. Switch off and garnish with chopped fresh coriander.  Serve it with some vegetable rice or wholegrain bread. 

10 lobster tails (medium size, butterflied and cleaned)

1 stick of butter

1 tsp Fresh Bay Sea Organic Seasoning 

1 tsp red chili powder

1 tsp garlic paste

1 tsp ginger paste

1 tsp dried herbs

Salt (to taste)

Oil

Directions:

Grease an oven-safe dish with oil. Arrange the crayfish tails in the dish.

Heat the butter in a pan and add the ginger paste, garlic paste, red chili powder, and fresh bay sea seasoning. Mix well and take it off the heat. 

Brush the lobster tails with the butter mixture liberally. Sprinkle the dried herbs over the tails. Place the dish in a preheated oven (200 degrees C or 400 degrees F). Bake for around 15 minutes, until the shells get a bright hue and the flesh turns opaque. Serve with some lemon wedges, some creamy zucchini noodles, corn, and BBQ baked beans. 

Note: You can adjust the spices to match your taste and spice tolerance.