Lobster With Curry Sauce
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)1 cup
Onion (chopped)1.5 tbsps
Curry Powder1 tbsp
Garlic (chopped)1 tbsp
Tomato Paste1 cup
Calvados1 cup
White Wine (dry)1
Bay Leaf2.5 tbsps
All-Purpose FlourDirections:
1
Bring large pot of water to boil
2
Add lobsters; cover and boil 9 minutes
3
Using tongs, transfer lobsters to large bowl of cold water
4
Reserve 4 cups cooking liquid
5
Drain lobsters
6
Working over bowl to collect juices, remove claws and tails
7
Cut tail meat through shells into 1/2-inch-wide medallions
8
Remove shells
9
Crack claws; carefully remove meat
10
Reserve medallions and claw meat
11
Cut shells into large pieces, reserving all juices and shells
12
Melt 1 tablespoon butter in heavy large saucepan over medium heat
13
Add onion, curry and garlic; sauté 2 minutes
14
Stir in tomato paste, then Calvados and reserved shells and juices
15
Boil mixture 2 minutes
16
Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil
17
Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes
18
Strain into medium skillet, discarding solids
19
(Can be prepared 6 hours ahead
20
Cover; chill lobster and sauce
21
) Mix 2 tablespoons butter and flour in small bowl
22
Bring sauce to simmer
23
Whisk in butter mixture; boil 2 minutes, whisking constantly
24
Season with salt and pepper
25
Melt 1 tablespoon butter in another heavy medium skillet over medium heat
26
Add lobster medallions and claw meat
27
Sauté just until heated through, about 1 minute
28
Divide sauce among 4 plates
29
Arrange medallions and claw meat atop sauce and serve
30
Bring large pot of water to boil
31
Add lobsters; cover and boil 9 minutes
32
Using tongs, transfer lobsters to large bowl of cold water
33
Reserve 4 cups cooking liquid
34
Drain lobsters
35
Working over bowl to collect juices, remove claws and tails
36
Cut tail meat through shells into 1/2-inch-wide medallions
37
Remove shells
38
Crack claws; carefully remove meat
39
Reserve medallions and claw meat
40
Cut shells into large pieces, reserving all juices and shells
41
Melt 1 tablespoon butter in heavy large saucepan over medium heat
42
Add onion, curry and garlic; sauté 2 minutes
43
Stir in tomato paste, then Calvados and reserved shells and juices
44
Boil mixture 2 minutes
45
Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil
46
Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes
47
Strain into medium skillet, discarding solids
48
(Can be prepared 6 hours ahead
49
Cover; chill lobster and sauce
50
) Mix 2 tablespoons butter and flour in small bowl
51
Bring sauce to simmer
52
Whisk in butter mixture; boil 2 minutes, whisking constantly
53
Season with salt and pepper
54
Melt 1 tablespoon butter in another heavy medium skillet over medium heat
55
Add lobster medallions and claw meat
56
Sauté just until heated through, about 1 minute
57
Divide sauce among 4 plates
58
Arrange medallions and claw meat atop sauce and serve