Grilled Spiny Lobsters with Bahamian Curry Sauce

Name: Grilled Spiny Lobsters with Bahamian Curry Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 Tbsps ancho chile powder; 1 teaspoon ground chile de arbol; 2 Tbsps canola oil; 4 servings Canola oil; 59 milliliters chopped cilantro leaves; 2 inches fresh ginger, peeled and chopped; 3 cloves garlic, chopped; 1 teaspoon ground cardamom; 1 teaspoon ground cloves; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground fennel; 1 teaspoon ground black pepper; 2 teaspoons ground turmeric; 1 Tbsp honey; 4 servings Kosher salt and freshly ground black pepper; 1 kilograms spiny lobster tails; 1 large red onion, coarsely chopped; 4 servings Salt and freshly ground black pepper; 710 milliliters lobster stock; 237 milliliters unsweetened coconut milk; 237 milliliters white wine; 2 Tbsps Mesa Curry Mix (depending on how spicy you like it); 4 servings Wooden skewers, soaked in water for 30 minutes

You can never have too many Indian recipes, so give Grilled Spiny Lobsters with Bahamian Curry Sauce a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 517 calories, 17g of protein, and 38g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of coconut milk, wooden skewers, mesa curry mix, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert. It works best as a main course, and is done in about 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

In a small bowl, combine all of the spices.

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Spices

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Bowl

Transfer to a sealed container and store for up to 1 month.

Heat the oil in a medium Dutch oven over high heat.

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Cooking Oil

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Dutch Oven

Add the onions and ginger and cook until soft, about 4 minutes.

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Ginger

Onion

Add the garlic and cook for 1 minute. Stir in the Mesa Curry

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Garlic

Curry Powder

Mix and cook for 2 minutes.

Add the white wine and cook until reduced by half.

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White Wine

Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *

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Lobster Stock

Coconut Milk

Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm.

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Salt And Pepper

Cilantro

Honey

Sauce

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Sauce Pan

Blender

Remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

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Food Processor

Blender

Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Preheat the grill to high.

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Grill

In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque.

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Lobster Tails

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Pot

Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper.

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Salt And Pepper

Cooking Oil

Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through.

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Skewers

Grill

Serve with the Curry Sauce.

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Curry Sauce

Equipment

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Chablis Les Preuses Grand Cru with a 5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.

Simonnet-Febvre Chablis Les Preuses Grand Cru

On the nose there are floral, smoky and mineral aromas. Once aged there is also a flinty aroma, as well as notes of spices, pollen and honey. Finesse, delicacy and minerality characterize this wine. Initially it is gentle in the mouth, but later becomes stronger and then maintains this strength.Drink with fish and poultry in white sauce, shellfish and foie gras.