Robstas Curry Paste Recipes

LOBSTER WITH CURRY SAUCE

Lobster with Curry Sauce image

Categories Appetizer Lobster Curry Calvados Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield 4 Appetizer Servings or 2 Main-Course Servings

Number Of Ingredients 12

Ingredients

2 1 3/4-pound whole live lobsters
4 tablespoons (1/2 stick) butter
1 cup chopped onion
1 1/2 tablespoons curry powder
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Calvados or other apple brandy
1 cup dry white wine
3 fresh thyme sprigs or 1 teaspoon dried
3 fresh parsley sprigs
1 bay leaf
2 1/2 tablespoons all purpose flour

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.

ERAWAN'S RED CURRY LOBSTER

Erawan's Red Curry Lobster image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/2 cup unsweetened coconut cream, see Cook's Note
2 tablespoons red curry paste, recipe follows
1 1/3 cup coconut milk, see Cook's Note
6 Thai eggplant, cut in chunks* (See Cook's Note)
2 tablespoons fish sauce*
1/4 teaspoon kosher salt
1 1/3 teaspoons sugar
5 kaffir lime leaves, torn into small pieces*
12 to 14 ounces cooked lobster meat, coarsely chopped
1/3 cup basil leaves
2 red finger hot chiles, thinly sliced, for garnish*
Serving suggestion: steamed rice
1 tablespoon coriander seeds
1 teaspoon cumin seeds
15 dried birds-eye chiles, soaked in hot water for 15 minutes
3 tablespoons finely chopped shallots
4 tablespoons finely chopped garlic
2 tablespoons thinly sliced fresh lemongrass
3 kaffir lime leaves, minced
20 black peppercorns
1 teaspoon dried shrimp paste*
Water

Steps:

Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.

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