Boil the Lobsters with little salt and little turmeric powder for 7-10 minutes. Do not over cook.
Add oil to a pan followed by black seeds and curry.
Add onions and saute till they are transparent.
Add Ginger garlic paste and saute till the raw smell goes away. Add the Red chili powder, salt, turmeric powder and fennel powder. Cook for 3-4 minutes.
Add cumin powder and cook for another 2 minutes.
Add the coconut milk and green chilies. Cook for 2-3 minutes.
Add the Lobsters and mix well.
Add the tomato puree.
Cook till the sauce is thick. Usually takes around 7-10 minutes on low to medium heat.