Ingredients (serves 2)
Lobster
Whole lobster or crayfish about 500g 2
Ceylon Arrack 150 ml
Butter 2 tbsp
Salt and pepper to taste
Crust
Olive oil 2 tbsp
Finely chopped onion 3 tbsp
Finely chopped garlic 2 tsp
Finely chopped ginger 2 tsp
Chopped green chili 1 tbsp
Whole curry leaves 12
Fresh bread crumbs 5 tbsp
Grated coconut 5 tbsp
Ground black pepper 1 tsp
Method
Lobster
1. Split the Lobster in half, remove the meat carefully using the back of a small spoon and set aside. Clean the shell, ensuring the head is cleaned well. Divide 50 ml of the Ceylon Arrack between the 4 half shells and bake in the oven at 200 °c for 5 minutes to flavor the shell, remove when the shells have turned red in colour.
2. Slice each half tail into 3 pieces and season with salt and pepper.
3. Melt the butter in a large non-stick pan until foaming,then add the lobster. Sauté the lobster until nicely golden brown on the outside, but still only half cooked, then add the Ceylon Arrack and flame.
4. Quickly remove from the pan and arrange the lobster evenly in the 4 half shells.
Crust
1. In a non-stick pan, heat the olive oil and sauté the onion, garlic and ginger for 2 minutes. Add the curry leaves and green chili, sauté for a further 2 minutes.
2. Add the bread crumbs and coconut and continuously mixing, toast them in the pan until golden brown.
3. Season the crust with the black pepper and divide evenly between the 4 Lobster halves, packing it on top of the lobster.
4. Bake the lobster at 200°c for 6 – 8 minutes until cooked through and well browned.
Ceylon Arrack 