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Lobster with Creamy Curry Sauce

Yield 2 servings.

Ingredients

  • 2 (8-ounce) fresh or frozen lobster tails, thawed
  • 1 tablespoon butter
  • 1 tablespoon peeled, minced gingerroot
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • 1/2 cup half-and-half
  • 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 dried crushed red pepper
  • Sliced green onions (optional)

Nutrition Information

  • calories 300
  • caloriesfromfat 44 %
  • fat 14.6 g
  • satfat 8.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 34.7 g
  • carbohydrate 7 g
  • fiber 0.0 g
  • cholesterol 200 mg
  • iron 0.0 mg
  • sodium 521 mg
  • calcium 0.0 mg

How to Make It

  1. Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife. Heat butter in a large skillet over medium heat until butter melts. 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.

  2. Add gingerroot, curry powder, and garlic to skillet. Saute over medium-high heat 2 to 3 minutes. Add half-and-half and next 6 ingredients; stir well. Cook over medium-high heat, stirring constantly, 10 to 12 minutes or until mixture is reduced to 1/2 cup.

  3. 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.

Light and Luscious