Lobster in Curry Sauce

An unusual and spicy way of serving lobster, -Lobster in Curry Sauce may be served in a ring of buttered rice, or with creamed potatoes.

2 X 2 lb. cooked lobsters, shells split, claws cracked and grey sac removed

2 oz. butter

½ teaspoon hot chilli powder

2 teaspoon turmeric

½ teaspoon ground coriander

2 teaspoon salt

2 teaspoon black pepper

1 tablespoon flour

10 fl. oz. bechamel sauce

5 fl. oz. double cream

1 tablespoon lemon juice

Remove the lobster meat from the shells and claws. Cut the meat into 1-inch cubes and set it aside.

In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, stir in the chilli powder, turmeric, coriander, salt, pepper and flour. Fry the mixture for 2 minutes, stirring constantly. Remove the pan from the heat.

Gradually stir in the bechamel sauce, being careful to avoid lumps.

Return the pan to the heat and cook the mixture, stirring constantly for 3 to 4 minutes, or until it is hot and smooth.

Stir in the cream and lobster cubes. Heat thoroughly then remove the pan from the heat and stir in the lemon juice.

Spoon the mixture on to a heated serving dish and serve at once.

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