Lobster in Fried Onion Gravy
Lobster is not commonly eaten in India, but this is an authentic Bengali recipe that substitutes lobster for the typical meat ingredient used with the gravy, making for an unusual stew with a shredded onion base.
Most of the carbs in this dish come from the Fried Onion Gravy base. The completed dish refrigerates and reheats well for several days.
Ingredients
6 servings
- 1 batch Fried Onion Gravy
- 2 medium-sized onions, peeled and sliced into thin shreds
- 1½ pounds cooked lobster meat, diced into large pieces
- ¼ cup heavy cream
- 2 tablespoons finely chopped fresh coriander leaves
Method
Shredded Onion Bed
- Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat.
- When the oil is very hot, add the onion shreds and fry, stirring them until they turn dark brown (about 9 minutes).
- Take them out with a slotted spoon and spread on paper towels to drain.
Finish the Dish
- Reheat the prepared Fried Onion Gravy in a large pan or Dutch oven.
- Add lobster meat and simmer gently until heated through.
- Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter.
- Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.
Storage
The completed dish refrigerates well for up to 3 days and often improves in flavor overnight as the onions and spices integrate.
- Reheat gently (don't boil!) over low heat to avoid overcooking the lobster.
- Sous Vide at 130–135°F (54–57°C) for 30-45 minutes is an excellent reheating method for this dish because it warms the gravy evenly without overcooking the lobster.