Lobster with Creamy Curry Sauce

Name: Lobster with Creamy Curry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 Tbsp balsamic vinegar; 1 Tbsp butter; 59 milliliters Chablis or other dry white wine; 118 milliliters clam juice; 2 teaspoons curry powder; 1 teaspoon minced garlic; 1 Tbsp peeled, minced gingerroot; 118 milliliters half-and-half; 454 grams fresh or frozen lobster tails, thawed; 0 teaspoons freshly ground pepper; 59 milliliters ruby port wine; 0 teaspoons dried crushed red pepper

Need a gluten free, primal, and pescatarian main course? Lobster with Creamy Curry Sauce could be an outstanding recipe to try. This recipe serves 2. One portion of this dish contains approximately 13g of protein, 14g of fat, and a total of 290 calories. If you have lobster tails, butter, clam juice, and a few other ingredients on hand, you can make it. To use up the port wine you could follow this main course with the Port Cobbler as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife.

Ingredients you will need

Lobster Tails

Pasta Shells

Equipment you will use

Knife

Heat butter in a large skillet over medium heat until butter melts.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add lobster tail halves, cut side down. Cook 4 minutes on each side or until lobster is done.

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Lobster Tails

Lobster

Remove lobster from skillet, and keep warm.

Ingredients you will need

Lobster

Equipment you will use

Frying Pan

Add gingerroot, curry powder, and garlic to skillet.

Ingredients you will need

Curry Powder

Ginger

Garlic

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Frying Pan

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.

Ingredients you will need

Curry Powder

Place 2 lobster tail halves, cut side down, on each plate.

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Lobster Tails

Garnish with green onions, if desired.

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Green Onions

Equipment

Knife

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 1Tbsp

butter 59milliliters

Chablis or other dry white wine 118milliliters

clam juice 2teaspoons

curry powder 1teaspoon

minced garlic 1Tbsp

peeled, minced gingerroot 118milliliters

half-and-half 454grams

fresh or frozen lobster tails, thawed 0teaspoons

freshly ground pepper 59milliliters

ruby port wine 0teaspoons

dried crushed red pepper

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Petit Chablis with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.