Lobster With Curry Sauce-Bon Appetit Ingredients
2 (1 3/4 lb) whole live lobsters
4 tbsp (1/2 stick) butter
1 cup chopped onion
1 1/2 tbsp curry powder
1 tbsp chopped garlic
1 tbsp tomato paste
1/4 cup calvados or other apple brandy
1 cup dry white wine
3 fresh thyme sprigs or
1 tsp dried thyme
3 fresh parsley sprigs
1 bay leaf
2 1/2 tbsp all purpose flour
Lobster With Curry Sauce-Bon Appetit 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
Serves: 4
Lobster With Curry Sauce-Bon Appetit Recipe
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