Lobster with Light Curry Sauce

Oxmoor House
2 servings.


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2 (8-ounce) fresh or frozen lobster tails, thawed
Vegetable cooking spray
1 tablespoon margarine
2 teaspoons curry powder
1 tablespoon peeled, minced gingerroot
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 gingerroot 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 1/4 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.

Created date

August 2009

Nutritional Information

Calories 274
Caloriesfromfat 26 %
Fat 7.9 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 38 g
Carbohydrate 11.6 g
Fiber 0.0 g
Cholesterol 165 mg
Iron 0.0 mg
Sodium 581 mg
Calcium 0.0 mg