Lobster with Curry Sauce
Ingredients
- For the sauce
- 3 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 200 milliliters Whipped cream
- 2 centiliters Cognac
- 2 tsps Curry powder
- salt
- freshly ground peppers
- For the garnish
- 2 Zucchini
- parsley (for garnish)
- Curry powder (for dusting)
- For the lobster
- 2 lobsters (à 400 g)
- 1 bay leaf
- 1 tsp peppercorns
- For the broth
- 3 Tbsps olive oil
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 milliliters dry white wine
- 1 tsp peppercorns
- 1 bay leaf
- 3 parsley
Preparation steps
For the lobster, boil a large pot of salted water with bay leaf and peppercorns, add lobster headfirst into the boiling water, remove the pot from the heat and let lobster rest in the pot for about 10 minutes. Then remove lobster, let cool, break shell, remove meat and cut tail meat into slices.
For the broth, add lobster shell to a large pot and fry in olive oil while stirring. Rinse soup vegetables, peel as needed, trim as needed and chop into large pieces. Add prepared vegetables and mix. Add white wine and 1 liter (approximately 32 ounces) of water. Add peppercorns, bay leaf and parsley stems to the pot, boil and simmer uncovered for about 1 hour.
Strain broth through a fine sieve, allow to cool and remove grease.
For the sauce, melt 2 tablespoons butter in a saucepan, sprinkle with flour, sauté briefly and add in 400 ml (approximately 13 1/2 ounces) of lobster broth. Stir with a whisk to remove lumps, add cream and bring to a boil. Add cognac and curry and season to taste with salt and pepper.
Heat the remaining broth once and briefly warm lobster meat pieces in the broth.
For the garnish, rinse zucchini, trim, cut into thirds lengthwise and cut into fine strips. Melt remaining butter in a pan, let cook for 4-5 minutes and season with salt. To serve, pour sauce on a plate and arrange lobster meat and zucchini on it. Garnish with parsley and ground curry.
