Lobster with Curry Sauce
Yield
2 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
lobsters
|
*
|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 1 ½ | tablespoons |
curry powder
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| ¼ | cup |
calvados (apple brandy)
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 3 | each |
thyme sprigs
|
* |
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
lobsters
|
*
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 23 | ml |
curry powder
|
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
tomato paste
|
|
| 59 | ml |
calvados (apple brandy)
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 3 | each |
thyme sprigs
|
* |
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 38 | 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.
