This recipe can be prepared in 45 minutes or less.
Ingredients
1 1/2 pounds uncooked lobster tails, thawed if frozen
1 bunch spinach
1 medium onion
4 large garlic cloves
1 small fresh serrano chile
a 1-inch piece fresh gingerroot
1/2 teaspoon brown or black mustard seeds
2 tablespoons vegetable oil (see note, beginning of recipe)
2 teaspoons ground coriander seeds
1 cup plain yogurt
1 teaspoon coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice
Directions
With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein tails. Cut lobster into bite-size pieces.
Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince serrano. Peel gingerroot and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.
