Saturday, February 18, 2012

Curried Lobster

Buy your live lobsters from locals on a passing skiff ($25 for two very large lobsters), or if you must, buy frozen lobster tails at your local supermarket.  Lobster tails purchased in the U.S. are most likely spiny lobsters from the Bahamas, not Maine Lobsters.

 Dingis’s Curried Lobster

This treatment showcases the flavor of the rich meat without overwhelming it with butter.

1 large lobster (about 2 pounds)
1 small onion, thinly sliced
1 large clove of garlic, grated
1 small cubanelle or green pepper, thinly sliced
¼ teaspoon seeded and finely chopped hot pepper (red pepper flakes)
Salt and freshly ground pepper
1 green onion, smashed and chopped
2 teaspoons white vinegar or lime juice
1 teaspoon (approx.) curry powder
1 tablespoon ketchup
2 tablespoons vegetable oil

1.      Steam the lobster over boiling water (1 – 1 ½ minutes per ounce, or until shell turns red and the meat turns white).  When it is cool enough to handle, remove the tail meat and cut into small chunks.
2.      Toss the rest of the ingredients, except the oil, with the lobster meat.  Taste and adjust seasoning, adding a little bit more curry powder if necessary.  (There should be just a hint of curry flavor.)  Refrigerate for a couple of hours to allow the flavors to blend.
3.      When ready to serve, heat the oil in a heavy pan or wok until very hot.  Stir-fry lobster mixture for a minute or two.  Add about ½ cup water to create a bit of sauce and allow to cook for just a couple of minutes longer.  Serve over rice. 
Serves 2
Recipe from An Embarrassment of Mangoes, by Ann Vanderhoof

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