- 1 tbsp olive oil
- 1 lobster tail, removed from shell and diced
- pinch medium curry powder
- pinch turmeric
- pinch cumin seeds
- pinch ground ginger
- 1 tbsp flatleaf parsley, chopped
- 150ml double cream
- 1 tsp tomato pureé
- Lime wedges, to serve
Heat the oil in a pan and fry the lobster pieces for a few 1-2 minutes. Stir in the spices and then add the parsley to the pan. Heat for 1-2 minutes, to allow the flavours to develop.
Pour in the cream and add the tomato pureé. Simmer gently for a few minutes, stirring occasionally.
To serve, spoon the curry onto a serving plate (or alternatively, serve in the lobster tail which has been heated in a pan until pink) and serve with lime wedges.