2 1/2 ounces yellow mustard seed
2 Tbsp white vinegar
6 raw lobsters, about 1 pound each
1 cup thick coconut milk
3 1/2 ounces Greek-style yogurt
6 green chilies, slit lengthwise
2-inch piece of ginger root, julienned
5 garlic cloves, blended to paste with 1/2-inch fresh ginger root
2 teaspoons salt
1 1/2 teaspoons caster sugar
1/3 cup mustard oil
1 teaspoon black mustard seed

To finish

1/4 cup finely chopped cilantro leaves
1 tsp ground garam masala
1 Tbsp shredded fresh ginger root

1. Soak the yellow mustard seeds overnight in the white vinegar, then drain and blend to paste.

2. Preheat the oven to 350 degrees. Slice each lobster lengthwise in half, leaving the head and shell on. Clean the lobster halves and dry on paper towels. Arrange the lobsters, shell side down, side by side in a casserole or roasting tin.

3. Whisk together the coconut milk, yogurt, chilies, ginger julienne, garlic and ginger paste, yellow mustart paste, salt and sugar.

4. Heat the mustard oil in a pan to smoking point, then remove from heat and allow to cool. Reheat the oil and add the black mustard seeds. Once the seeds crackle, add the coconut-spice paste and bring to a boil over low heat, whisking constantly. Be careful not to let the mixture separate. Simmer gently for 2-3 minutes, then remove from heat.

5. Pour the sauce over the lobster and cover with foil. Cook in the oven for 15-18 minutes. Remove from the oven, sprinkle with the chopped cilantro, garam masala, and shredded ginger, and serve immediately, with steamed rice.