Lobster With Creamy Curry Sauce
|Lobster tails||16 Ounce, thawed (2 tails, 8-ounce each, fresh or frozen)|
|Peeled minced gingerroot||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Ruby port wine||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife.
Heat butter in a large skillet over medium heat until butter melts.
Add lobster tail halves, cut side down.
Cook 4 minutes on each side or until lobster is done.
Remove lobster from skillet, and keep warm.
Add gingerroot, curry powder, and garlic to skillet.
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.
Place 2 lobster tail halves, cut side down, on each plate.
Garnish with green onions, if desired.