Rock Lobster in Garlic Sauce

Rock Lobster in Garlic Butter Sauce

I am self-confessed seafood fanatic. Based out of a location in India which may be one of the furthest points in the country away from sea, this can be sometimes challenging. So when ever I decide to conjure up a seafood dish, I make sure it counts. Seafood cooking doesn’t take much time, what is expended is the process of cooking and the right flavors for it. This dish is downright spectacular in taste and you’ll find forks scooping out every bit of it and scaling off the platter in minutes after you serve it ! So cook on !!

….need to know (food details)

  • Number of people served : 2 to 3
  • Preparation time : 30 minutes

…..and we need (ingredients)

  • Rock lobster 1 (about 500 to 750 grams) : The rock lobster is a very light food and hence good to help weight loss. It is also readily available around the year in the local fish market.
  • Lemon juice of 1 lemon : Besides the Vitamin C benefits to the hair and skin the lemon juice takes away the brackish smell off the seafood.
  • Olive oil 4 tablespoon : Light, odourless, this is the best drizzle oil for most sea and tropical foods. Believe me it’s not so light in benefits. Olive oil is a great antioxidant, helps the heart and is anti inflammatory too.
  • Kosher salt or Sea salt 1/3rd teaspoon : Away from the table salt, these salts are good with meats and bring out the flavors best.
  • Garlic chopped cloves 5 to 6 : Very few of my dishes skip garlic 1. due to its amazing health benefits & 2. because it provides the right amount of pungency with almost every veggie and meat. All hail the ‘King Pungent’ !
  • Black pepper crushed 1/4th teaspoon : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Butter 6 to 7 tablespoons : Butter is the best grease for a grill. While some oils also do the trick but nothing separates the meat from the bones like butter.
  • Chopped parsley and tomatoes 4 tablespoon : Parsley is the best mouth freshener and tomato is the right natural condiment with seafood.

….let’s cook ‘n roll (preparing instructions)

  • Every step in this dish is a chef’s delight. Starting with the buying of a lobster and preparing it for cooking.
  • When you have a lobster at hand, start with splitting open the lobster through its head to its tail and scooping out the tomally (i.e. the greenish-yellow stuff inside). I have a full blog on how to cut and prepare a lobster for cooking. That blog will tell you the specifics on splitting and preparing a lobster.
  • Now place the lobster open side up on a platter and sprinkle sea salt and ground pepper on it. Drizzle olive oil over it and place inside a preheated microwave oven.
  • Move the lobster in the grill (microwave) for 2 minutes only and then take out the platter.
  • Now dress the lobster with butter and garlic and place the platter back in the grill.
  • Move the lobster in the grill for 7 to 10 minutes more. By then the butter would be well melted and greased within the lobster.
  • Take out now and dress with tomatoes and parsley and serve hot.

Storage : Naaaaaah !!

Missing Something ? : You can’t miss anything here. There are just 3-4 primary ingredients. 1 iteration that can be done is that during the final minute of grilling you can dress and garnish the platter with tomatoes and parsley to make them mildly cooked.

rose garden, roasted cauliflower

Rose Garden / Grilled Cauliflower

Like all my recipe, each one being relished several times over in my home, this one stands out in the category where my kid son prepared this one for his friends for their visit. I guess some of the “surrender to the pallet” also rubbed upon him. With the kids, the 1st preference is not taste but the looks of what they are offered to eat. This one has very catchy looks and great taste and it took an eye wink to prepare it. You will love the roses concept offered here and it’s a name you would want to chant while serving !! Finally, need I mention ? There is no rose in the dish 🙂 

…..need to know (food details)

  • Number of people served : 2 to 3 sparkling eyed toddlers or 2 grown ups
  • Preparation time : 1 hour to marinate + 30 minutes to prepare
  • Serving size : It will be a race as to who can gobble more

….and we need (ingredients)

  • Cauliflower florets 8 to 10 medium to small (would be around 500 grams) : I would introduce cauliflower as an undergraduate cousin of the post graduated broccoli. Cauliflower is a very nutritious vegetable which helps fight cancer, heart diseases, inflammation & excessive weight. 
  • Beetroot juice 1 cup : With a unique and strong flavor anything of beetroot catches the eye of the kids due to it’s rosy accent. This juice is also a power packed cup of health. It’s a strong detox, manages blood pressure and sugar and is good for digestion.
  • Potatoes boiled and chopped in halves, 4 to 5 : With virtually no sodium, no fats and no cholesterols and packed with potassium and Vitamin C  this fibre rich tuber veggie is undoubtedly one of the most famous ones across the globe.
  • Salt ‘n pepper : Ask your taste buds for their saline history 🙂
  • Chaat masala 1/2 teaspoon : Blend of spices, this masala by name is meant to tingle your taste buds sour. Favorite with the kids.
  • Coriander chopped 2 teaspoon : It’s the most famous garnish in India. No one in the race clearly.

….time to cook ‘n roll (cooking instructions)

  • Wash and pat dry the cauliflower florets. Dry them well else the the color would not come out as pretty as expected.
  • Warm the beetroot juice for 2 minutes and then decant it into a small mixing bowl.
  • Add salt and pepper to it and mix well.
  • Put the cauliflower florets into this juice such that they drench well.
  • Keep them covered & soaked for 1 hour, preferably under refrigeration.
  • Get some toothpicks to stake. Pierce and stake the cauliflower florets with the toothpicks from one side and further stake them over the semi cut boiled potatoes.
  • Place the platter in a well heated grill and grill them for 20 minutes. Check midway to confirm the softness of the florets. I like mine a bit crunchy so 20 minutes were good enough. Do not overcook else the potatoes below will get spoiled.
  • Serve hot after sprinkling chaat masala and further garnishing with chopped coriander.
  • Prepare to collect the toothpicks from the empty platter after 10 minutes 🙂

Storage : Small helping won’t need storage. Do not plan to store please.

Missing Something ? : You can change the garnish from coriander to parsley and from chaat masala to garam masala for a mature gathering.

cooking the leek and coriander cream soup

Leek & Coriander Cream Soup

Soup is a constant evening mini meal in our household. Though sufficient has been said about the benefits of eating your soup before your meal but same cannot be said about the practice. We simply do not eat enough of this health loaded food means. In many countries and many races a soup or an iteration of a soup is often a complete meal. Traditionally soups are bracketed in 4 classifications. 1st would be red and hot looking soups with tomato as it’s base. 2nd would be the white base soup which is the cream of the main ingredient soup. The 3rd one is a mixed soup loaded with ingredients called a broth. Finally, the last type would be the clear soup with near transparent look. 

….need to know (food details)

  • Number of people served : 2
  • Preparation time : 40 minutes
  • Serving size : 1 cupfull each

….and we need (ingredient)

  • Leek 4 inches piece : Amazingly tasty onion family veggie. It grows super easily in any garden and requires minimum taking care. They are milder and more flavored than an onion. It is also very healthy for blood vessels, bones, heart, digestion, vision etc.
  • Coriander 1 bunch : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Extra virgin olive oil 1 tablespoon : Extra virgin oil ensures that there is no inherent flavor in this oil.
  • Butter 1 tablespoon : Mild brackish taste of butter adding to the body building benefits.
  • Maida (Fine Wheat Flour) 2 tablespoon : Fine flour adds to the viscosity of the soup without disturbing its flavor and fragrance. This just impacts the texture of the soup.
  • Milk 2 cups : The cream base and the base of the healthiness of the soup too. It gives white color and mild sour flavor as well. Eating this soup will also make a kid get the calcium, protein and potassium of the milk in a very different way.
  • Salt & Pepper to taste : as always 🙂

….time to cook ‘n roll (cooking instructions)

  • Heat a pan and melt butter in it. Add the oil in it. Heat on medium flame for 1 minute.
  • Add chopped leek and coriander to it and saute for 2 to 3 minutes.
  • Add the maida in it and keep moving so as not to form any lumps. While doing so gradually pour 1 cup water. Stir properly so as not to form lumps.
  • Add salt and pepper to it as per your taste and mix well. Keep cooking for 2 minutes further.
  • Take off the flame when the water has reduced to half of original either by cooking or by soaking in the flour.
  • Take this and add milk to it and grind coarsely. Grinding intensity is your choice. you can grind finer for thicker soups or grind very coarsely to enjoy the bits of veggies in your mouth while eating your soup. I prefer the 2nd option.
  • Now take this ground mixture and cook 3 to 4 minutes further and serve hot and steaming to all the eager ones waiting !!

Storage : Dont store, the cream might get sour.

Missing Something ? : Light cream can be used instead of milk. But milk is obviously easier to lay hands upon.