Lasooni-marinated Lobster with Goan Curry Sauce

1 lobster, halved lengthwise (or lobster tails) 1 jar Roasted Garlic & Chilli Marinade 1 jar Goan Curry Cooking Sauce Handful of curry leaves (for garnish) Salt to taste Optional: 1 Cucumber, 1 Carrot and 1 Onion Optional: 2 tbsp Peanut & Sesame Chutney

If using a whole lobster, carefully split it in half lengthwise. Clean out any unwanted parts, keeping the meat intact. If using lobster tails, cut through the shell for easy marination. Generously coat the lobster meat with the marinade. Cover and let it marinate for 30 minutes to 1 hour (or overnight for a deeper flavor). Preheat the grill to medium-high heat (or use a grill pan). Place the lobster halves shell-side down and grill for 4-5 minutes. Flip and grill meat-side down for another 1-2 minutes until slightly charred and caramelised. Optional: Brush with extra melted butter while grilling for a richer taste. Once grilled, add the lobster into a pan of our Goan Curry Cooking Sauce. Cook for a further 5 minutes. Top with curry leaves and serve with saffron pilau or a side of garlic naan. Optional: Using a mandoline slicer, slice cucumber, carrots and onion. Add two table spoons of Peanut & Sesame Chutney to a pan and heat for two to three minutes. Add the warmed chutney to the salad. Mix well before topping with peanuts and sesame seeds and serving.