Tandoori lobster

Tandoori lobster

Junoon, New York City

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Junoon chef Walter D’Rozario hangs yogurt in cheese cloth to let some of the moisture drip out. He adds toasted and ground cardamom, cinnamon, nutmeg, star anise, coriander, black cardamom and cloves to the yogurt as well as salt, pepper, turmeric and saffron. He also adds a little canola oil.

He rubs a paste made of ginger, garlic and salt on lobster tail. Then be rubs it with

Register to view the full article

Register to view this article

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.