Lobster with Curry Sauce

1. 1

   Fill a stockpot or 8-quart pot with salted water and bring to a boil over high heat.

2. 2

   Plunge the lobsters headfirst into the boiling water, cover, and cook 12 to 14 minutes.

3. 3

   Carefully remove the lobsters from the pot.

4. 4

   Allow them to cool somewhat, and remove the meat from the shells (see Notes).

5. 5

   Before serving, in a medium saucepan, heat the stock over medium-high heat until it is hot to the touch but not boiling.

6. 6

   Add the lobster meat and heat through, 5 to 10 minutes, and drain.

7. 7

   Be careful not to overheat; if the meat gets too hot, it will curl up.

8. 8

   To serve:

9. 9

   Bring the curry sauce to a boil over medium heat.

10. 10

    Divide the heated lobster meat among 4 plates and spoon curry sauce on top.

11. 11

    Garnish with the herbs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.