Lobster with curry sauce bon appetit
4 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | (1 3/4 lb) whole live lobsters | |
| 4.00 | tablespoon | (1/2 stick) butter |
| 1.00 | cup | Chopped onion |
| 1½ | tablespoon | Curry powder |
| 1.00 | tablespoon | Chopped garlic |
| 1.00 | tablespoon | Tomato paste |
| ¼ | cup | Calvados or other apple brandy |
| 1.00 | cup | Dry white wine |
| 3.00 | Fresh thyme sprigs OR | |
| 1.00 | teaspoon | Dried thyme |
| 3.00 | Fresh parsley sprigs | |
| 1.00 | Bay leaf | |
| 2½ | tablespoon | 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 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, 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 1⅔ 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