2 x 1½-2lb lobsters, cooked
2 tbsps. groundnut oil
1 onion, chopped
1" fresh ginger, finely grated
2 green chilies, seeded and chopped
2 tbsps. goan masala paste or curry paste
salt to taste
Preheat the oven to 150 C. Remove the meat from the cooked lobsters. Place the shells on a baking tray and warm them through in the oven.
Peel the cucumber and cut it into thick slices. Overlap the slices on a plate and sprinkle with the juice of one lemon and some salt. Slice the other lemon into wedges to serve with the lobster.
Heat the oil in a large deep frying pan. Add onion, ginger, garlic, chilies and fry for about five minutes, until soft. Add the masala paste and fry for 2-3 minutes. Fold in the lobster meat and cook gently until it has heated through.
Spoon the mixture back into the lobster shells and serve with the cucumber and lemon salad, the lemon wedges and some warm naan bread.