seafood

Lobster

500 g1 whole lobster (about 500 g)

Typical whole lobster ~500 g; count means whole lobster.

Nothing truly replaces lobster's sweet, firm shellfish meat; prawns are closest in texture.

• 
  King prawn

  Use the same weight of peeled meat; cook only 2–3 minutes until just firm; sweeter and less dense than lobster.

• 
  Tiger prawn

  Use the same weight; split larger ones lengthways; cook 3–4 minutes; firmer than king prawn but still not lobster.

• 
  Crabmeat

  Use the same weight; add at the end and warm through for 2 minutes; flakier and richer.

• 
  Paneer

  Use equal weight, cut into 2 cm cubes and add in the last 5 minutes; it holds shape but lacks shellfish sweetness, so add a pinch of sugar and more pepper.

• 
  Mushroom

  Use equal weight of thick slices; cook 5–8 minutes before adding the main sauce; gives meaty texture but no seafood flavour.

• 
  Raw jackfruit

  Use equal weight, boil until tender for 15–20 minutes, squeeze dry and add 10 minutes before the end; shreds like lobster meat but needs stronger masala.

Bhuna Kekra

Grilled Lobster