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Lobster with Creamy Curry Sauce

Lobster with Creamy Curry Sauce

Oxmoor House JANUARY 1994

  • Yield: 2 servings.


  • 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)


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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 44%
  • Fat: 14.6g
  • Saturated fat: 8.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34.7g
  • Carbohydrate: 7g
  • Fiber: 0.0g
  • Cholesterol: 200mg
  • Iron: 0.0mg
  • Sodium: 521mg
  • Calcium: 0.0mg

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Lobster with Creamy Curry Sauce recipe