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Lobster With Creamy Curry Sauce

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  Lobster tails 16 Ounce, thawed (2 tails, 8-ounce each, fresh or frozen)
  Butter 1 Tablespoon
  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.

Recipe Summary

Main Dish

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Lobster With Creamy Curry Sauce Recipe