Side Pannel
Lobster with Curry Sauce
Lobster with Curry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Main Dish, Fish
Ingredients List
- 2 (1 3/4 lb) whole live
- -lobsters
- 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
- -brandy
- 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
Directions
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.
From the Brittany region of France. Bon Appetit/May 94 Typed by Didi Pahl
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.
From the Brittany region of France. Bon Appetit/May 94 Typed by Didi Pahl
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