Lobster Tandoori

Grant MacPherson

Jade Range and Scotch Myst, Las Vegas, NV

When he visited the House, Bellagio executive chef Grant MacPherson, who previously ran the food show at the renowned Raffles Hotel in Singapore, served this Indian-inspired entrée with pan-Asian accompaniments like mango chutney, sautéed bok choy, and mint relish.


  • 1 small piece onion, about 2 ounces
  • 2 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • Juice of 1 lime, about 2 tablespoons
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon sugar
  • 2 live 1 1/2 pound lobsters


To prepare the marinade, place all of the ingredients besides the lobster in a blender and process until smooth.

For the lobster, bring a large pot of salted water to a rapid boil. Place the live lobsters into the boiling water, cover tightly, and let cook for 4 or 5 minutes, until the lobster tails are curled and the shells have turned bright red. With tongs, remove from the water and place in an ice-water bath to stop the cooking. Break off the claws. Separate the head from the tail. Remove the meat from the tail in one piece by cutting along the soft underside shell to expose the flesh. With the back of a knife, lightly crack the shells of the large claws and carefully remove the meat in one piece. Place the lobster tail and claw meat in the marinade, cover, and refrigerate for 4 hours.

To serve, preheat the oven to 500ºF. Place the marinated lobster meat on a baking sheet and cook for about 4 minutes, until the meat is opaque white and the marinade is slightly browned.


4 servings