Celebrate the season with exotic spices

A special holiday recipe, compliments of Passion for Spices for you and yours. Hope the New Year is filled with happiness and good health. Passion for Spices is happy to help you create special memories of cooking together with family and friends. The Passion for Spices team will be there to teach you the basics of cooking with spices and exciting food from around the world. Please check our Culinary Learning Center where you can learn about ingredients and techniques that we will be updating from time to time. Visit our site to learn about our upcoming exciting culinary classes and events. We have some exciting new classes in the coming year. 

Please enjoy this special recipe with your friends and family, with exotic spices without feeling guilty.  These recipes are full of flavor that everyone can devour. This can be a great presentation on your holiday table for Christmas Eve or New Years, and we can guarantee you this will be a friends and family favorite.

Photo Credits to James Peterson and Passion for Spices

Classic lobster tandoori



1. To prepare the marinade, place all of the ingredients in the tandoori masala in a blender and process until smooth. 

2. 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. 

3. 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.

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



1 small piece onion
2 cloves garlic
1/16 tsp ground ginger
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp smoked paprika
2 Tbsp lime juice
1/2 cup plain low-fat Greek yogurt
1/4 tsp ground black pepper
1/4 tsp ground tumeric
1/2 tsp salt
2 tbsp minced cilantro leaves
1 tbsp minced mint leaves
1 tsp honey

2 live lobsters
1 tsp sunflower oil or ghee


Recipe courtesy of Indian Cuisine Diabetes Cookbook and the American Diabetes Association.


1 tbsp Keralan Curry can be used in place of the coriander, paprika, black pepper, and turmeric.

Passion for Spices team wishes you a Happy Holidays and a Healthy, Happy, Prosperous 2018.