|Cooked lobster||1 Cup (16 tbs)|
|Cooked large prawns||6|
|Curry powder||1 Teaspoon|
|Single cream||8 Ounce (More)|
Remove the meat from a lobster (cooked) and 6 cooked prawns.
Put lobster and prawn shells in a saucepan with 8 oz. water, 1 sliced onion, 1 bay leaf, 1 pinch thyme, and 6 sprigs of parsley.
Cook over medium heat until the liquid is reduced to 4 oz. Melt 1/2 oz. butter in a saucepan, add 1 teaspoon of curry powder, blend well.
Add 1/2 oz. flour and stir until mixture begins to foam.
Add the 4 oz. of the liquid and 8 oz. of cream, cook over a low fire stirring all the time until it thickens.
Cool, add lobster and prawns cut into regular-sized pieces.
Pour into a large dish, cover with a thin layer of cream, cover with tin-foil and put into the refrigerator until ready to serve.
Reheat the sauce in a bain-marie, adding more cream if it is too thick.
Continue cooking until the mixture is heated thoroughly.
Serve in the ring mould of rice.