Curried Lobster

Oxmoor House
6 servings


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2 quarts water
4 frozen lobster tails, thawed
1 medium onion, chopped
1 cooking apple, peeled, cored, and chopped
1/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup warm whipping cream
1 teaspoon curry powder
Hot cooked rice


Bring water to a boil in a large Dutch oven. Add lobster tails; return to a boil and cook 5 minutes. Remove tails from water with kitchen tongs; rinse under cold water. Drain.

With a sharp knife, cut down outer edge of tail to remove shell. Remove meat; cut into chunks. Discard shell.

Sauté onion and apple in butter in a small skillet; stir in flour and salt. Add chicken broth; cook over low heat, stirring constantly, until sauce begins to thicken. Stir in whipping cream; cook until sauce is smooth and thickened. Add curry powder; stir well. Add reserved lobster; cook until lobster is thoroughly heated.

Spoon over rice, and serve with several of the following: (about 1 cup each) chutney, flaked coconut, chopped hard cooked egg, crumbled bacon, salted peanuts, and raisins.

Created date

February 2010