Name: Lobster Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tbsp coriander seeds; 1 tbsp mixed peppercorns; 1/2 tsp cardamom seeds; 1/2 tsp cumin seeds; 1/4 tsp ground cinnamon; 1/2 tsp ground cloves; 5 lobsters, 1 lb (450 g) each; 2 tbsp butter; 2 onions, chopped; 2 garlic cloves, chopped; 1/2 tsp (2.5 ml) honey; 2 tsp curry powder; 1 1/2 tsp garam masala (recipe above); 1/4 cup (20 g) unsweetened shredded coconut; 1/4 cup (60 ml) sherry; 1 14oz-can (398 ml) coconut milk; 1 zucchini, diced

Preparation

Garam Masala
- Using a mortar and pestle or a coffee grinder, grind all the spices. The garam masala will keep for 1 month in an airtight container at room temperature.
Curry
- Cover the bottom of a large pot with 1-inch (2.5-cm) of water. Salt generously and bring to a boil. Add the lobsters. Once the water is back to a boil, cook the lobster for 8 minutes. Plunge them into ice water. Drain. Shell the lobster and cut the tail meat into large chunks. Set aside.
- In a saucepan, melt the butter. Soften the onions and garlic in the butter. Season with salt. Remove from the heat.
- In a blender, purée the onion mixture until smooth.
- Return the onion mixture to the saucepan. Add the honey, curry, garam masala and shredded coconut. Add the lobster and cook for 1 minute. Deglaze with the sherry. Add the coconut milk and zucchini. Simmer for 2 minutes. Adjust the seasoning. Serve the lobster curry with rice, if desired.

Lobster Curry

Categories

Ingredients

Garam Masala

Curry

Preparation

Garam Masala

Curry

Personal Note