Lobster with Light Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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) |
Directions:
1. 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.
2. 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.
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.
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