Search
by Ingredient

Lobster with Curry Sauce

StarStarStarStarEmpty star

Submitted by geoff

YIELD

2 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 2
WHOLE WHOLE LOBSTERS *
4 6E+1
TABLESPOONS ML BUTTER
1 237
CUP ML ONIONS
chopped
1 ½ 23
TABLESPOONS ML CURRY POWDER
1 15
TABLESPOON ML GARLIC
chopped
1 15
TABLESPOON ML TOMATO PASTE
¼ 59
1 237
CUP ML WHITE WINE
dry *
3 3
EACH EACH THYME SPRIGS *
3 3
EACH EACH PARSLEY SPRIGS *
1 1
EACH EACH BAY LEAVES *
2 ½ 38
TABLESPOONS ML ALL-PURPOSE FLOUR

Directions

Bring large pot of water to boil.

Add lobsters; cover and boil 9 minutes.

Using tongs, transfer lobsters to large bowl of cold water.

Reserve 4 cups cooking liquid.

Drain lobsters.

Working over bowl to collect juices, remove claws and tails.

Cut tail meat through shells into ½ 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, sauté 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 ⅔ 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 Add lobster medallions and claw meat. Sauté just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 293 72% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 175mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 6g
Vitamin A 17% Vitamin C 15%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe