Lobster Curry

This delicately spiced curry is a delicious way to serve lobster.

For the fish stock: 2 fresh lobsters; Bunch of coriander stalks; 2 banana shallots (peeled and finely diced); 1 whole head of garlic (chopped in half with skin on); 1 thumb of ginger (peeled and finely diced)
For the curry sauce: 1 thumb of ginger (finely diced); 4 cloves of garlic (finely chopped); 2 banana shallots (peeled and finely diced); 12 curry leaves; 3 tablespoons Mauritian curry powder; Salt to taste 2 tins coconut cream; Sea salt & freshly ground black pepper; Bunch of coriander stalks; 4 vine tomatoes (chopped and placed into the curry sauce, it will take about 30 minutes to reduce down)
For the lobster: Cooked lobster from the 2 fresh lobsters; Squeeze of lemon juice; 3 cloves of garlic (finely chopped); Half a thumb of ginger (finely chopped); Sea salt & freshly ground black pepper
To serve: Micro coriander herbs (if you can’t find micro coriander then pick some smaller leaves from a bunch of coriander)

For the lobster:

Heat a large pan of salted water to a rolling boil, add the lobsters and cook for approximately 10 minutes per 450g
Remove the lobsters (retaining the water), and place into ice cold water to shock and cool. (This stops the cooking process).
Remove all of the meat and set aside until needed

For the fish stock:

Add the coriander stalks, shallots, garlic and ginger to the water you used to boil the lobster, and bring back to a rolling boil. Allow to simmer for about 15 minutes and then remove from the heat.

For the curry sauce:

Fry the shallots first until they have taken on some colour and then add garlic, ginger, curry leaves and cook down for 2 minutes, making sure not to brown the garlic.
Add the curry powder and cook for a further 2 minutes. Add chopped tomatoes then the coconut cream and fish stock. Allow this to reduce down – the sauce should become thick enough to coat the back of a spoon. This should take about 15 – 20 minutes.
Just before serving season well with salt and pepper and add coriander at the last minute off the heat.
Blend in a food processor until smooth before passing through a chinoise and setting aside until needed.

For the lobster:

Pan sear the lobster in the lemon, garlic, ginger, salt and pepper for less than 1 minute.

To serve:

Place some of the lobster on a plate, with the micro coriander (or small coriander leaves) on top.
Serve the curry sauce in a pouring jug on the side.

The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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Shelina Permalloo