- Grind all the spices using a mortar or a coffee grinder. Store in an airtight container in a dry place.
- Cover the bottom of a large pot with 2.5-cm (1-inch) of water. Salt generously and bring to a boil. Add the lobsters. Count 8 minutes to cook the lobsters from the moment the water is back to a boil. Place them into ice water. Drain. Shell the lobster and cut the tail meat into chunks. Set aside.
- In a saucepan, melt the butter. Soften the onions and garlic in the butter over low heat. Season with salt. Remove from the heat. In the blender, purée until smooth.
- Pour the onion purée into the saucepan with the honey, curry powder, garam masala, and coconut. Add the lobster and sauté for 1 minute. Deglaze with the sherry. Add the coconut milk and zucchini. Simmer for 2 minutes. Adjust the seasoning.
- Serve with rice.