Lobster with Curry

Ingredients

• two good-sized, fine, freshly boiled, and split lobsters
• one ounce of very good butter
• one pinch of salt
• half a pinch of pepper
• one tablespoonful of Indian curry
• half a wine-glassful of good white wine
• two gills of hot Allemande sauce

Method

1. 1

   Remove lobster meat, cut into one-inch pieces.

2. 2

   Heat butter, add lobster, and cook for five minutes.

3. 3

   Season with salt and pepper, mix curry with white wine, pour into lobster, and cook for two minutes.

4. 4

   Add Allemande sauce, shuffle briskly, and serve with rice.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 144. The excerpt below is the record exactly as published.

Lobster with Curry. — Pick out all the meat from two good- sized, fine, freshly boiled, and split lobsters. Cut the meat up in one- inch-length equal pieces. Have a saucepan on the hot range with an ounce of very good butter ; add the lobster to it, and let cook for five minutes. Season with one pinch of salt and half a pinch of pepper. Place in a bowl one tablespoonful of Indian curry, with half a wine-glassful of good white wine, mix well together, then pour it into the lobster. Cook for two minutes. Add two gills of hot Allemande sauce

Cook this with the app: pantry check, scaling, and the assistant.