Bengali-style Grilled Half Lobster

An exquisite starter from the Cinnamon Club Restaurant: succulent lobster grilled in the shell, seasoned with cardamom, coriander and coconut
Bengali-style Grilled Half Lobster
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: hard



  • 2 lobster
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • tsp ground cardamom
  • ½ tsp sugar
  • juice of 1 lemons
  • 6 tbsp coriander, chopped
  • 1 tbsp coconut oil

For the claw meat:

  • 1 tsp vegetable oil
  • ½ onions, finely chopped
  • 1cm piece fresh ginger, finely chopped
  • 1 tomato, peeled and finely chopped
  • ½ tsp chilli powder
  • ½ tsp salt


1. Using a large sharp knife, slice the lobsters in half lengthways. Chop off the claws and legs, reserving the claws. Discard the intestinal vein and head sac. Clean the body and pat dry. Crack the claws with the back of a knife, remove the meat and set aside.

2. Preheat the grill.

3. Heat the oil in a large frying pan over medium-high heat. Add the lobsters, flesh side down, and sear for a few minutes or until the meat starts to colour.

4. Transfer the lobsters to a grill pan, flesh side up. Sprinkle with the salt, ground green cardamom, sugar and coriander. Drizzle with the coconut oil. Grill for 8-10 minutes until cooked through.

5. Meanwhile, cook the claw meat. Heat the oil in a small frying pan over medium heat. Add the onion and gently fry for a few minutes until golden brown.

6. Increase the heat to high, add the claw meat and stir-fry briefly. Add the ginger and stir-fry for a couple of minutes more. Add the tomato and chilli powder and cook until the mix is dry. Add the salt, and check the consistency.

7. Remove the lobsters from the grill. Arrange the claw meat in the head cavities and serve.

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