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Name: Lobster with Curry Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 Fresh thyme sprigs OR; 1/4 c Calvados or other apple; 3 Fresh parsley sprigs; 1 ts Dried thyme; 1 1/2 tb Curry powder; 1 c Onions chopped; 4 tb (1/2 stick) butter; 1 tb Garlic chopped; 1 Bay leaf; 2 (1 3/4 lb) whole live; 1 c Dry white wine; 1 tb Tomato paste; 2 1/2 tb All purpose flour

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INGREDIENTS

3 Fresh thyme sprigs OR
1/4 c Calvados or other apple
3 Fresh parsley sprigs
1 ts Dried thyme
1 1/2 tb Curry powder
1 c Onions ; chopped
4 tb (1/2 stick) butter
1 tb Garlic ; chopped
1 Bay leaf
2 (1 3/4 lb) whole live
1 c Dry white wine
1 tb Tomato paste
2 1/2 tb All purpose flour

Appetizers

INSTRUCTIONS

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

NOTES

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Lobster with Curry Sauce

3 Fresh thyme sprigs OR
1/4 c Calvados or other apple
3 Fresh parsley sprigs
1 ts Dried thyme
1 1/2 tb Curry powder
1 c Onions chopped
4 tb (1/2 stick) butter
1 tb Garlic chopped
1 Bay leaf
2 (1 3/4 lb) whole live
1 c Dry white wine
1 tb Tomato paste
2 1/2 tb All purpose flour

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

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Nutrition

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Serving Size: 1 Appetizer (75g)
Recipe Makes: 4 Appetizers

Calories: 61
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 100.5mg		3 %
Potassium 219mg		6 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 9.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 61

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