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  • Bute St Seafoodie

Goan Lobster

Updated: Mar 18, 2021

To quote Rick Stein [1]: “Some people feel that putting a spicy masala with a good, expensive lobster is heresy, but I disagree”. So do I. And so do those of coastal India, not least those in Goa. Moreover, in the UK, the summer months from June to mid-August see the price of lobster at the year’s low, around half the price of the peak at Christmas. One-clawed lobsters are even cheaper and ideal for this dish. Another quote from Mr. Stein [2]: “This is a cracker”.

This recipe is essentially that from "Rick Stein's Seafood Odyssey" (see below), adjusted such that the quantities apply to a single lobster. Simply multiply the ingredients according to the number of lobsters. For two people, half a 750g lobster each works well.

Best served with a cold beer.

Goan Lobster

Ingredients (serves 1)

1 cooked lobster weighing 450-500g

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tsp ginger, finely grated

1-2 green chillies (or to taste), deseeded and finely chopped

2 tsp Goan masala paste, or alternative (see note)

Cooking oil

Lime wedges, to serve


  1. Preheat the oven to 150°C.

  2. Split the lobster in two lengthways, remove the tail and claw meat and cut it into 2cm chunks

  3. Wash one of the shells and dry with kitchen paper, then place in the oven on a baking try to warm.

  4. Heat a little oil in a small non-stick frying pan. Add the onion, garlic, ginger and chillies and fry for about 5 minutes, then add the masala paste and fry for a further 2-3 minutes.

  5. Fold in the lobster meat and allow to warm up in the masala without cooking further, then spoon the mixture back into the lobster shell.

  6. Serve with a wedge of lime and a salad made from thickly sliced, peeled cucumber, dressed with salt and lime juice (as suggested in the original recipe).


  • As an alternative to the Goan masala paste, a good quality (ideally Vindaloo) curry paste mixed with a little vinegar and tamarind paste should achieve a good result.


  1. "Rick Stein's Seafood Odyssey", Rick Stein (1999), pp. 40:

  2. "Rick Stein's India", Rick Stein (2013), pp. 158


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