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Lobster With Creamy Curry Sauce Recipe
|Lobster tails||16 Ounce, thawed (2 tails, 8-ounce each, fresh or frozen)|
|Peeled minced gingerroot||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Ruby port wine||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2217 Calories from Fat 243
% Daily Value*
Total Fat 100 g153.3%
Saturated Fat 28.6 g143.2%
Trans Fat 0 g
Cholesterol 77 mg
Sodium 1719.8 mg71.7%
Total Carbohydrates 101 g33.7%
Dietary Fiber 16.1 g64.2%
Sugars 68.2 g
Protein 47 g94.4%
Vitamin A 20.1% Vitamin C 8%
Calcium 38.7% Iron 71.1%
*Based on a 2000 Calorie diet
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.