Lobster With Light Curry Sauce


2 (8-ounce) fresh or frozen lobster tails, thawed

Vegetable cooking spray

1 tablespoon margarine

2 teaspoons curry powder

1 tablespoon peeled, minced ginger root

1 teaspoon minced garlic

1/2 cup evaporated skimmed milk

1/2 cup clam juice

1/4 cup Chablis or other dry white wine

1/4 cup ruby port wine

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper

Sliced green onions (optional)


Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. 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 margarine and curry powder to skillet; heat over medium-high heat until margarine melts. Cook 30 seconds over medium-high heat, stirring constantly. Add ginger root, and garlic, saute until tender. Add milk and next 6 ingredients; stir well.

Cook over medium-high heat, stirring constantly, 10 to 12 minutes until mixture is reduced to 1/2 cup.

Spoon 3/4 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.

Yield: 2 servings

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