Roasted lobster in the shell with fresh curry leaf & a spicy tomato jam by Chef Susur Lee

Roasted lobster in the shell with fresh curry leaf & a spicy tomato jam by Chef Susur Lee served at: PEI FALL FLAVORS LOBSTER PARTY ON THE BEACH

Ingredients:

• 1 3 lb LOBSTER PER 6 GUESTS

• 6 LB GINGER

• 4 CANS PLUM TOMATO

• 2 LB FRESH CURRY LEAF

• 2 PCS MICRO FENNEL

• 2 PCS MICRO CELERY

• ½ LB BLACK MUSTARD SEED

• 1 PCS CARDAMOM

• 3 PCS EDIBLE FLOWERS

• 3 PCS 2.5 LB BONITO FLAKES

Directions:

Sauteed garlic until golden brown, add curry leaf, mustard seed & chili and sautee for another 3 min. Add plum tomato, bonito flakes, tomato paste, sugar, white vinegar & slow cook for ½ hour. Salt to taste.

Roast whole lobster on closed BBQ, medium heat for 25 min. Cut lobster in half lengthwise & spoon tomato jam over top. Serve.