Capon And Lobster Curry
|Butter||1⁄2 Cup (8 tbs)|
|Apple||1 Large, cored and sliced|
|Sliced onion||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Curry powder||2 Tablespoon|
|Chicken broth||1 Quart|
|Grated coconut||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Cooked lobster meat||1 Pound, cubed|
|Cooked capon/Chicken||1 1⁄2 Pound, cubed|
Heat butter in a deep, heavy-bottomed pan; add apple, onion, celery, and bay leaves.
Cover pan and cook over medium heat 15 minutes.
Remove from heat; sprinkle apple mixture with a blend of flour and curry powder; stir until blended.
Cook and stir over low heat 5 minutes.
Gradually add broth, coconut, and cream, stirring constantly.
Cook, uncovered, over low heat 15 minutes; stir frequently.
Force sauce through a fine sieve into a large saucepan.
Stir in lobster and chicken; cook and stir gently over low heat just until meat is heated through.
Season to taste with salt and pepper.