Ingredients

• 25g/1oz butter
• 1 onion
• finely chopped
• 1 green chilli
• thinly sliced
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• 350g/12oz red lentils
• rinsed
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh coriander
• 1 tbsp vegetable oil
• 1 cinnamon stick
• 3 cardamom pods
• crushed
• 3 cloves
• 1 tsp fennel seeds
• 1 green chilli
• finely chopped
• 2 shallots
• finely chopped
• 2 garlic cloves
• crushed
• 2.5cm/1in piece fresh root ginger
• finely grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp curry powder
• 3 large ripe beef tomatoes
• roughly chopped
• 1 cooked lobster
• split in half
• flesh removed and cut into chunks
• shells reserved
• 2 spring onions
• thinly sliced
• handful fresh coriander cress

Directions

• To make the spiced lentils
• melt the butter in a large saucepan over a medium heat. Add the onion and spices and sweat gently for 5–10 minutes
• until soft.
• Stir in the lentils and just cover with water. Bring to the boil and simmer for 30 minutes
• or until all the water has evaporated and the lentils are soft. Stir in the dill and coriander.
• Meanwhile. to make the masala sauce
• heat the oil in a sauté pan over a medium heat. Add the cinnamon
• cardamom
• cloves
• fennel
• chilli
• shallots
• garlic and ginger and cook for 2–3 minutes.
• Add the cumin
• coriander
• turmeric
• curry powder
• tomatoes and 300ml/10fl oz of water and cook for 10–15 minutes. Blend in a food processor until smooth.
• Return the sauce to the pan and add the lobster. Simmer gently for 5 minutes
• until heated through.
• To serve
• spoon the lobster masala back into the lobster shells and garnish with coriander cress and sliced spring onions. Serve with the spiced lentils.