Lobster with Curry Sauce

  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; saute 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. Saute just until heated through, about 1 minute.
  28. Divide sauce among 4 plates.
  29. Arrange medallions and claw meat atop sauce and serve.

live lobsters, butter, onion, curry powder, garlic, tomato paste, calvados, white wine, thyme, parsley sprigs, bay leaf, flour

Taken from www.epicurious.com/recipes/food/views/lobster-with-curry-sauce-1777 (may not work)

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