1. Heat a large Dutch oven over medium until hot, then add butter. When butter begins to melt, add cloves, cardamom pods, bay leaves, cinnamon stick, and cumin seeds and cook, stirring frequently, until spices are fragrant, about 2 minutes.

2. Add garlic and ginger pastes and cook, stirring constantly, 1 minute. Add onion and jalapeno (if using), and cook, stirring frequently, until onions are soft and translucent, 2 to 4 minutes, then stir in salt, sugar, turmeric, and pepper.

3. Stir in water, followed by tomato puree, and bring to a simmer. Cook, stirring occasionally, until thickened, about 15 minutes. Reduce heat to medium-low, then add lobster and cream. Cook 5 minutes, occasionally stirring gently so as to avoid breaking up pieces of lobster, then cover and cook 3 more minutes.

4. To serve, remove bay leaf and cinnamon stick, then divide tikka masala among bowls; sprinkle evenly with cilantro and garam masala and drizzle with melted butter.

Source: Hannaford fresh Magazine, January-February 2021