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🍽️ Lobster in Spicy Curry Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 4 small lobster (each 400–500 g)
• salt
• pepper
• 3 tbsp olive oil
• 100 g butter
• 1 pinch cayenne pepper
• 2 tsp curry powder
• salt
• pepper (from the mill)
• 50 ml cognac
• 2 garlic cloves
• 250 ml muscadet

Instructions

1. 1. Bring 8 liters of water to a boil in a large pot.
2. 2. Add the lobsters one by one head-first into the boiling water so the temperature does not drop too much.
3. 3. Cook the lobsters for 2 to 3 minutes.
4. 4. Remove the lobsters from the pot and cut them in half lengthwise using a large knife.
5. 5. Pierce the breast shell from above with the tip of the knife and push the knife down to remove the heads.
6. 6. Separate the claws and tap them lightly with the back of the knife so that the heat can penetrate better.
7. 7. Season the lobster pieces with salt and pepper.
8. 8. Heat butter and olive oil in a pan and fry the lobster pieces in it until they turn red.
9. 9. Deglaze with cognac and flambé the dish.
10. 10. Season with curry powder, cayenne pepper, and salt as soon as the flames have gone out.
11. 11. Press peeled garlic cloves directly into the pan.
12. 12. Add wine and stir everything well.
13. 13. Let the sauce simmer for 10 to 15 minutes.
14. 14. Serve the dish immediately.

Nutrition per serving

• kcal: 680
• Protein: 45 g · Fett/Fat: 42 g · Carbs: 4 g