Recipe by Oxmoor House January 1994


Recipe Summary test

2 servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Light and Luscious

Nutrition Facts

300 calories; calories from fat 44%; fat 14.6g; saturated fat 8.3g; protein 34.7g; carbohydrates 7g; cholesterol 200mg; sodium 521mg.