Grilled Spiny Lobsters with Bahamian Curry Sauce
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.
In a small bowl, combine all of the spices.
Transfer to a sealed container and store for up to 1 month.
Heat the oil in a medium Dutch oven over high heat.
Add the onions and ginger and cook until soft, about 4 minutes.
Add the garlic and cook for 1 minute. Stir in the Mesa Curry
Mix and cook for 2 minutes.
Add the white wine and cook until reduced by half.
Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *
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.
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.
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.
In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque.
Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper.
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.
Serve with the Curry Sauce.
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 CruOn 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.