Lobster With Curry Sauce Recipes

CURRY LOBSTER

Steps:

• Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
• While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
• Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

LOBSTER CURRY

Steps:

• Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
• Heat a little oil in a large saucepan and lightly cover the lobster tail pieces for about 1 minute. Set aside.
• Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom, and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
• Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yogurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs.

LOBSTER WITH CURRY SAUCE

Steps:

• 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 1/2-inch-wide medallions. Remove shells. Crack claws; carefully remove meat. Reserve medallions and claw meat. Cut shells into 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 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; chill 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. Sauté just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve.

MACADAMIA NUT AND LOBSTER RAVIOLI WITH CURRY SAUCE

Steps:

• To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
• To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.

LOBSTER CURRY

Steps:

• Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters' eyes. Separate tails from bodies. Wash well. Cut off fanned tail shells; set aside. Pull out the alimentary canal. Slice tails through lengthwise (first snip through the under-shell with scissors).
• Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
• Heat a little oil in a large saucepan and lightly cook the lobster tail pieces for about 1 minute. Set aside.
• Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
• Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yoghurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs, and serve with Yellow Rice and Quince Sambal.

POSTRIO'S LOBSTER WITH CURRY RISOTTO

Steps:

• Fill a pot large enough to hold two lobsters with water and bring to a boil. Add the lobsters and cook for 5 minutes. Drain and remove the lobsters, letting them cool.
• Separate the claws and the tail from the body. Remove the intestines. Chop the body into quarters and cut the tail into 4 medallions, leaving it in the shell.
• In a large sauce pot, heat 4 tablespoons of the olive oil over medium heat. Add the lobster bodies and saute for 4 minutes until lightly browned on all sides. Add the green onions, garlic and ginger and saute until the onion is wilted. Add the curry powder and chili flakes and stir for 2 minutes. Pour in the plum wine and Port, stirring to disloge any bits that stick to the pan. Cook over high heat until the liquid reduces by half. Add the 14 ounces of chicken stock and reduce by half again.
• Press the sauce through a strainer, getting all the juices from the lobster and vegetables. Discard the lobster and vegetables. Pour the sauce into a medium-sized pot and heat over medium heat. Add the cream and reduce until it coats the back of a spoon. Season the sauce with salt and pepper to taste. Keep the sauce warm while making the risotto.
• In a 2-quart saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the vegetables and saute over until medium-tender. Add the saffron and wine and reduce by half. Add the rice and 1/4 cup of the chicken stock. Stir constantly until the liquid is absorbed. Repeat the procedure, adding 1/4 cup of chicken stock at a time, until all the liquid is absorbed. The rice should be al dente. If you prefer the rice cooked more, just add more liquid. Finish by stirring in the butter and Parmesan cheese.
• Heat a pan large enough to saute all the lobster. Add 2 tablespoons of olive oil and the lobster. Cook only long enough to reheat the lobster, about three minutes. Add the sauce to the pan and stir in 2 tablespoons of butter. Remove from the heat.
• To serve, divide the risotto among four serving plates and arrange the lobster around the risotto. Pour the sauce over the lobster.