Chai-infused Lobster with Coconut Curry

Once I was doing a special event at the James Beard Foundation. I wanted to

create something very exotic and original. I kept experimenting with the

flavors of tea and seafood, till I found the perfect match. It was the world famous Darjeeling tea with fresh lobster. The smooth flavor of tea brings out

the delicate flavor of lobster very well.

SERVES 4

2 cups freshly brewed, very strong Darjeeling tea

4 teaspoons honey

1 teaspoon freshly ground black pepper

1 teaspoon ground turmeric xxxxxx

 salt to taste

4 small fresh lobsters, cracked

2 tablespoons vegetable oil

1 large onion, finely chopped

2 green chilies, slit lengthwise

2 teaspoons minced garlic

1 teaspoon curry powder

2 cups coconut milk

1/2 cup heavy cream

1 tablespoon finely chopped cilantro

Combine the tea, honey, pepper, turmeric, and salt in a non reactive container large enough to hold all the lobsters in one layer.

Add the lobsters. Cover loosely and place it in the refrigerator. Allow it tosoak evenly, for 5 to 6 hours, turning occasionally. This will help in absorbing the flavor of the tea.Heat the oil in a large skillet over medium heat. Sauté the onions, chilies,and garlic till the onions are translucent—about 5 minutes.Add the curry powder, coconut milk, and heavy cream. Bring it to boil and add the lobsters. Simmer gently for about 8 to 10 minutes, depending onthe size of lobsters.

Garnish with fresh cilantro and serve hot.