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Exclusive Recipe by Tamarind Tribeca

Lobster Masala

Tamarind Tribeca brings a sleek, glass-fronted, ultra-sleek dining destination to the downtown Indian culinary scene.  Beautiful Brazilian wood, marble, and soft lighting underlie an extremely inventive menu that pushes the envelope of Indian dining and leaves guests clamoring for more.  The upscale eatery boasts several fan favorites in terms of standout dishes, but the basic staples (like the marvelous malai kebab below) are just as good.  Read on for another delicious recipe from this amazing restaurant:

Lobster Masala

Serves 2-3


  • 1 lb. fresh lobster (cut into cubes) 
  • 1 lb. freshly chopped tomato
  • 1 lb. freshly chopped tomato
  • ¼ lb. peeled garlic
  • 1 tbsp tomato paste
  • 2 tbsp mild curry powder
  • 1 tsp turmeric powder
  • 16 oz. coconut milk
  • 3-4 fresh green chili (sliced)
  • 4-5 whole dry red chili
  • 2 tsp. mustard seed
  • 1 cup olive oil
  • Salt to taste


  1. Put ½ cup of oil into a saucepan. 
  2. When oil is hot, add chopped tomatoes and peeled garlic. 
  3. Sautee until soft. 
  4. Add 1 tbsp tomato paste and turmeric powder. Let simmer for another 10 minutes. 
  5. Take a food processor and blend sauce until nice and smooth. Keep mixture aside. 
  6. Take a clean saucepan and add rest of the oil. 
  7. When hot, add mustard seeds and dry chili green chili, and sautee until it starts to crackle.
  8. Toss in the chopped lobster and curry powder. 
  9. Sautee for 2-3 minutes.
  10. Add the coconut milk and tomato sauce.
  11. Add salt to taste, simmer for about 5-10 minutes or until thick. 
  12. Garnish with roasted coconut flakes and serve with hot naan bread.