Lobster With Curry Sauce
Lobster Curry Appetizers Fish
Last updated 6/12/2012 1:27:40 AM. Recipe ID 62662. Report a problem with this recipe.
Title: Lobster with curry sauce
Categories: Appetizers, Main dish, Fish
Yield: 4 Appetizers
2 (1 3/4 lb) whole live
4 tb (1/2 stick) butter
1 c Chopped onion
1 1/2 tb Curry powder
1 tb Chopped garlic
1 tb Tomato paste
1/4 c Calvados or other apple
1 c Dry white wine
3 Fresh thyme sprigs OR
1 ts Dried thyme
3 Fresh parsley sprigs
1 Bay leaf
2 1/2 tb All purpose flour
Bring large pot of water to boil. Add lobsters; cover and boil 9
minutes. Using tongs, transfer lobsters to large bowl of cole water.
Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to
collect juices, remove claws and tails. Cut tail meat through shells
into 1/2 inch wide medallions. Remove shells. Crack claws; carefully
remove meat. Reserve large pieces, reserving all juices and shells.
Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add
onion, curry and garlic, saute 2 minutes. Stir in tomato juices. Boil
mixture 2 minutes. Stir in tomato paste, then Calvados and reserved
shells and juices. Boil mixture 2 minutes. Add reserved 4 cups
lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to
boil. Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about
45 minutes. Strain into medium skillet, discarding solids. (Can be
prepared 6 hours ahead. Cover; shill lobster and sauce.)
Mix 2 tablespoons butter and flour in small bowl. Bring sauce to
simmer. Whisk in butter mixture; boil 2 minutes, whisking constantly.
Season with salt and pepper.
Melt 1 tablespoon butter in another heavy medium skillet over medium
heat. Add lobster medallions and claw meat. Saute just until heated
through, about 1 minute. Divide sauce among 4 plates. Arrange
medallions and claw meat atop sauce and serve.
This will make either 4 appetizer servings or 2 main course servings.
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