Lobster With Creamy Curry Sauce Recipe
Ingredients
| Lobster | 2 , frozen | |
| Butter | 1 Tablespoon | |
| Ginger root | 1 Tablespoon, minced | |
| Curry powder | 2 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Clam Juice | 1/2 Cup (16 tbs) | |
| 1/4 cup Chablis or other dry white wine | ||
| 1/4 cup ruby port wine | ||
| Balsamic vinegar | 1 Tablespoon | |
| Ground pepper | 1/4 Teaspoon | |
| Crushed red pepper | 1/4 Teaspoon, dried | |
Directions
Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife.
Heat butter in a large skillet over medium heat until butter melts.
Add lobster tail halves, cut side down.
Cook 4 minutes on each side or until lobster is done.
Remove lobster from skillet, and keep warm.
Add gingerroot, curry powder, and garlic to skillet.
Saute over medium-high heat 2 to 3 minutes.
Add half-and-half and next 6 ingredients; stir well.
Cook over medium-high heat, stirring constantly, 10 to 12 minutes or until mixture is reduced to 1/2 cup.
Spoon 1/4 cup curry mixture onto each individual serving plate.
Place 2 lobster tail halves, cut side down, on each plate.
Garnish with green onions, if desired.
Heat butter in a large skillet over medium heat until butter melts.
Add lobster tail halves, cut side down.
Cook 4 minutes on each side or until lobster is done.
Remove lobster from skillet, and keep warm.
Add gingerroot, curry powder, and garlic to skillet.
Saute over medium-high heat 2 to 3 minutes.
Add half-and-half and next 6 ingredients; stir well.
Cook over medium-high heat, stirring constantly, 10 to 12 minutes or until mixture is reduced to 1/2 cup.
Spoon 1/4 cup curry mixture onto each individual serving plate.
Place 2 lobster tail halves, cut side down, on each plate.
Garnish with green onions, if desired.
Chef
