Fresh Lobster often conjures up memories of a seaside lobster roll at Lunch off the Montauk Highway in the heat of an east coast summer. Thanks, to I Love Blue Sea, I no longer have to travel across the country to fresh Lobster or wait until next August for a dreamy succulent crustaceans.

With the leaves changing color in the tree line and the air cool and crisp, I looked to some Indian spices to add some warmth to a lobster dish. I took a trip to Viks Chaat Corner and Market for a Lassi and some shopping. I had in mind to create something inspired by  Chef Ludo Lefebvre , who introduced me to Kokum, a dried Indian Sour Plum.

Making a Ghee infused with Kokum & Patchporum, I poached lobster tails for a super simple, but RIDICULOUSLY good recipe. A little pureed cauliflower, with  roasted baby carrots, a little cumin (more butter) and you will have yourself a 5 star fall meal in less than 30 minutes! You no longer have to drive to Montauk for great lobster.

Most Indian markets carry Kokumb (a dried sour plum) and PatchPorum, or you can find them online. We used a Ghee, which is similar to a Beurre Monte to poach the tails and used the poaching liquid as a sauce.

2 Lobster tails

1 pound Butter or Ghee (butter with milk fats removed)

2 Garlic cloves whole

1 Cup Chopped Kokumb

2 Teaspoons PatchPorum

Remove lobster tails from refrigerator or freezer, and bring them to room temperature before cooking.

To make the Ghee

In a saucepan, melt butter completely. Allow butter to slightly cool so that the milk solids come to the top. Remove all of the milk solids.

Bring the Ghee back up to heat (you can use a thermometer – the temp should be at least 160° degrees, but not over 190° degrees) and add the garlic and spices in.

Add the lobster tails to the mixture to poach, the size of the tails will determine how long to poach them; it usually takes from 5 to 7 minutes. Use a small saucepan so that the tails are fully emerged in the Ghee. The tails should not be rubbery but of a soft consistency (almost as if not completely cooked). The lobster should be white and not very opaque in color. When done, remove Lobster from the Ghee and to serve with poaching liquid spooned over.