Steps

1. Set a large pot of water to boil and make a large ice bath of cool water and ice.
2. When the water comes to a boil, generously salt it.
3. Add half a lemon, a few sprigs of cilantro and half a stick of butter to the boiling water.
4. Add the lobster tails; cover and cook for 1 minute per ounce of lobster tail.
5. Remove the tails with tongs and immediately place in the ice bath; set aside to cool completely.
6. Blitz garlic, ginger, chilis and half of the chopped shallots in a mini food processor into a very chunky paste; add a splash or two of water to loosen if needed.
7. Set 3 tablespoons of the paste aside in a small bowl for the kothu and keep the rest in the blender.
8. Add cumin seeds, fennel seeds and cardamom pods to a medium skillet over medium heat; dry roast for two minutes, rolling them around the pan.
9. Add a tablespoon of coconut oil; when melted, add curry leaves, cinnamon and paprika.
10. Stirring constantly, roast the spices two more minutes; scrape the pan into the blender of garlic ginger paste and blitz again to break down the spices.
11. Place the same pan back on medium heat and add a tablespoon of coconut oil.
12. Add the contents of the blender and the reserved half of the chopped shallots to the pan; saute for 3 minutes until fragrant.
13. Add the cans of coconut milk; stir to combine and bring to a simmer.
14. Turn heat to medium low to keep it at a low simmer, stirring occasionally.
15. Remove the tails from the ice bath, drain on a paper towel lined sheet tray and remove the lobster meat from the shells.
16. Add a couple of shell pieces to the curry sauce while it simmers.
17. Place butter in a small skillet over low heat to melt.
18. Add garam masala and a pinch of salt; stir well to combine.
19. Add one or two pieces of lobster shell to infuse; keep low and warm.
20. Make the kothu: add oil, onion and the ginger garlic paste you reserved earlier to a large skillet over medium high heat.
21. Saute for 3 minutes, then add the curry leaves; saute another minute.
22. Add the tomatoes, cook 3-4 minutes, then add the garam masala, coriander powder, turmeric and salt; stir well to combine.
23. Add a couple of tablespoons of the lobster curry sauce to the skillet; stir again.
24. Turn the heat to medium and let it simmer a few minutes.
25. Add a teaspoon of ghee to a medium skillet over medium high heat.
26. Add the rotis one at a time, cooking according to directions. Look for light brown spots and a little puffing. Transfer cooked rotis to a sheet pan or plate and continue until all are cooked.
27. Roll the rotis into a tube and slice into 1/2 inch to 1 inch slices.
28. Remove the shells from the lobster curry sauce and the butter sauce.
29. Add the cooked lobster meat to the warm lobster butter sauce; stir to coat.
30. Turn the heat back up to medium high and crack the eggs into the kothu pan.
31. Scramble the eggs through slightly and let them cook about 1-2 minutes.
32. Add the chopped roti to the pan and toss everything together a minute or two until the roti is warmed through and coated in sauce and egg. If it looks too dry, add another spoon of lobster curry sauce and toss through.
33. Dish the kothu onto plates in a pile and garnish with cilantro leaves.
34. Spoon the lobster curry sauce on the side of the plate and place lobster pieces on top of the curry sauce.
35. Add a few lime wedges for squeezing over the top, and enjoy.