Lobster tandoori with avocado wasabi dipping sauce.
Lobster, removed from tails and cut into 1 1/4″ pieces
Tandoori masala or any other masala mix
Juice of 1-2 lemons
1 avocado chopped
Option 1, Masala Yogurt – By hand, in a food processor or blender, mix 1 part yogurt with 1 part sour cream. Add masala mix and salt to taste.
Option 2, Citrius Paprika – Mix 1 part olive oil with 2 parts lemon. Add paprika, salt and pepper to taste.
Transfer the lobster into a bowl and stir in the marinade to cover the lobster meat. Cover and refrigerate.
To make the avocado wasabi sauce: Combine 2 parts avocado to 1 part mayonnaise or for a healthier option, substitute mayo with a 1 to 1 mixture of sour cream and yogurt. Add wasabi and salt to taste.
Preheat the Hōmdoor to 500 degrees F.
Thread the marinated lobster into Hōmdoor skewers. Place the skewers in the Hōmdoor and cook until all sides of the lobster meat has turned an opaque white, 3-5 minutes.
Serve at once.
Equipment: Hōmdoor skewers
Keywords: lobster tandoori