DUBAI'S CIGALI LOBSTER

DUBAI'S  CIGALI  LOBSTER:
INGREDIENTS:

4 X400-600  g  cigal lobsters, meat and intact shells separated
To prepare the cigal lobster for the marinade, place the meat in a bowl and set aside the shell for later.

Masala marinade for cigali lobster
2  tbsp whipping cream
15  g  emmental cheese, grated
1/2  tsp  cardamom powder
1  tbsp  mustard oil
1  egg white
Salt and white pepper, just a pinch of each
2-3  tbsp melted butter for basting
Spicy cucumber and onion sambal for garnish
Salt
Freshly ground black pepper

METHOD:

• Place the cream, cheese and cardamom powder in a bowl and mix together.  Add the mustard oil and mix in well.
• Add the egg white to the mixture in the bowl and mix together. Cover the lobster meat with the marinade and leave it covered in a plastic wrap in the fridge for 30 minutes (no longer than 2 hours).
• Preheat the oven grill to medium hot, or prepare a barbecue fire to obtain perfectly burnt-off , grey-hot coals that are very hot.[ can be baked in a preheated 220C oven].
• Press the lobster meat onto a metal skewer and grill over the coals. Baste the lobster with clarified butter as it cooks to get a really good golden colour and to keep it moist.
• Place the reserved lobster shell on the grid next to the lobster to roast the shell at the same time as the lobster. Grill them for 7 minutes. Season them with salt and freshly ground black pepper while cooking.
• To serve, place the grilled lobster meat into the roasted shells and serve with fresh limes. An optional serving (see picture): leave them on the skewers and top with a cheese sauce, sprinkled with red chilli powder and paprika and serve them with the spicy cucumber and onion sambal stuffed into the shells.

Spicy  cucumber and onion sambal
Ingredients
2  medium cucumber
3/4  cup  cup rice-wine vinegar
1/2  tsp salt
1  small red onion, slivered
1/2  red bell pepper, cut into thin matchsticks
1  shallots, finely chopped
1/2  tsp  crushed red pepper
1  green chilli, finely chopped

Preparation

• Use a vegetable peeler to pare 4 lengthwise strips from each cucumber. Cut the cucumbers in half lengthwise, scoop out seeds with a small spoon and cut into thin diagonal slices.
• Combine vinegar,salt in a medium bowl and  stir well. Add cucumbers, onions, bell pepper, green chilli, shallot and crushed red pepper. Cover with plastic wrap and refrigerate for at least 30 minutes. 
• Drain vinegar from the vegetables and serve. 

Tips:    To prepare the cigali lobster for the marinade: remove the head, and cut down lengthwise along the middle of the shell without cutting through to the meat. Gently remove the flesh in one whole piece from the shell- if you are a bit squeamish, ask the fishmonger at the fish counter to prepare it for you.

                Spread this marinade over any other kind of lobster, prawns or any seafood and marinate for 20 minutes before cooking.