Lobster with Sauternes and Curry

Lobster with Sauternes and Curry
Photo by Maria Robledo


  • Juice of ½ lime, or more to taste
  • 2 garlic heads, in their skins, cut in half horizontally
  • 2 cups heavy cream, preferably not ultrapasteurized
  • 2 Tbs. unsalted butter, softened at room temperature
  • Freshly ground black pepper
  • One 750 ml bottle Sauternes or other sweet wine, such as Muscat or Loupiac
  • 3 medium Spanish onions, unpeeled, cut into large chunks
  • + 10 more ingredients
    • 4 oz. fresh ginger, unpeeled, cut into ¼-inch-thick rounds
    • 1 tablespoon tomato paste (omit if lobster stock is used)
    • 2 Tbs. mild curry powder, preferably Sun Brand Madras curry
    • 8 cups fish stock, lobster stock or chicken stock
    • 2 Tbs. fresh basil (preferably Thai) cut into chiffonade or ¼ cup fresh cilantro leaves
    • Kosher salt
    • Four 1-½- to 1-¾-lb. lobsters
    • ½ cup Cognac or brandy
    • 3 medium carrots, unpeeled, cut into 1-inch chunks
    • 1 cup canola or other neutral oil

Bring a large pot of salted water to a boil. Kill the lobsters quickly by holding each one to face you, then driving a knife between the eyes and pulling it down through the head, like a lever. (Watch a video of this technique.)Using a heavy knife, split the lobster heads in half down the middle...

View full recipe at Fine Cooking


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