Lobster With Curry - Homard au Cari
Brittany, France´s ports were the hubs for trade since time memorial to the Americas and The East and West Indies. So, it has not been unusual to encounter curry often used with shellfish. Brittany is most famous for its briliant Blue Lobsters with white splashes. Local curry mixtures were created here in the Port of Lorient. Curry is called cari lorientais in Brittany coloquial French.
*** Note: this dish can be made with Shrimp too.
Lobster with Curry ( Homard au Cari ):
Appetiser for 2:
2 fresh lobsters live
1/2 stick butter
1 cup chopped onion
1 1/2 tsp curry powder
1 tblsp chopped garlic
1/4 cup apple brandy
1 tblsp tomato paste
1 cup dry white wine
3 fresh thyme swigs or 1 tsp dried
3 fresh parsley swigs
1 bay leaf
2 tblsps all purpose flour
1. in a large stock pot, bring salted water to boil
2. add the lobsters and cover and boil 9 minutes
3. with tongs, transfer the lobsters to a large bowl of ice water
4. reserve 4 cups of the lobster stock ( the cooking liquid )
5. drain the lobsters and working over the bowl, cut tail meat and collect the juices, and pull out the medallions and claw meat.
6. cut the shells into large pieces and reserve all juices and shells
7. melt 1 tblsp butter in heavy large saucepan, over medium heat
8. saute the onion, curry powder and garlic 2 minutes
9. now, stir in the tomato paste
10. add the brandy and the reserved shells and juices
11. simmer to boil this mixture 2 minutes
12. add reserved lobster cooking liquid stock ( 4 cups ) and add to the mixture with the white wine, bay leaf and thyme - bring to boil
13. reduce the heat and simmer until the sauce is reduced to 1 2/3 cup
approx. 35 - 40 minutes
14. mix butter ( 2 tblsps ) in small bowl with the flour. Bring sauce to simmer and whisk for 2 minutes.
15. season with salt and pepper
16. melt 1 tblsp butter in another medium sauce pan and add the lobster medallions and claw meat
17. sauté until heated through about 1 minute
18. divide the sauce between 2 plates and arrange medallions and claw meat along side of the sauce and serve
*** A lovely Champagne shall hit the spot ...