Wash the lobster tails and remove any debris and the small legs or bits along the underside of the shells.

Cut the lime in half. Rub the lobster tails with one half, then rinse with cool water.

Cut each lobster tail into about three pieces.

Season the lobster with the juice from the remaining lime half, green seasoning, tomatoes, onion, scallions, and fresh thyme. Let sit for about 10 minutes.

Heat the oil in a heavy pan over medium-high heat.

Add the garlic and cook until lightly browned, being careful not to burn it.

Add the curry powder, amchar massala, roasted geera, and turmeric. Stir and cook until fragrant and the mixture starts to look grainy. Do not let the spices burn.

Add the seasoned lobster and any seasonings remaining in the bowl. Stir well to coat the lobster pieces with the curry mixture.

Pour in the coconut milk and hot water and stir to combine. Add the whole hot pepper.

Bring to a boil, then reduce the heat, cover, and simmer until the lobster shells are pink and the meat is opaque, about 8 to 10 minutes.

Taste and adjust the seasoning if needed. Stir in the chopped chadon beni, if using.

Serve hot.