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Brittany´s ports were hubs for trading with the Americas and the West Indies. So it is of no surprise that curry powder was used early on ... Philippe Couapel, a lobster fisherman near the beach town of Cancale follwed in his father´s footsteps and handed me this recipe on a napkin in English ... The blue lobsters are in season during June and September ... However, a Maine or Galician lobster shall do fine ...


By: Margcata


SERVES 2 to 4 ...


Two one pound whole live lobsters

1 half stick of butter unsalted

1 minced onion

one and a half teaspoons of curry powder

1 tblsp minced garlic

3 fresh parsley sprigs chopped finely

1 cup dry white wine from France

3 fresh thyme sprigs chopped finely

1 tblsp tomato paste

one quarter cup Calvados or other apple brandy

1  bay leaf

two and a half tblsps of all purpose flour


1) Bring large pot of water to boil. Add the lobsters, and cover for 9 minutes. Using tongs, transfer the lobsters to large bowl of mineral ice water ( chilled ). Reserve 4 cups of cooking liquid.

2) Working over a large bowl to collect the liquid, drain the lobsters and remove claws and tails. Cut the tail meat into one half medallions. Remove the shells. Cut the shells into large chunks or pieces, and remove the meat and shells ...

3) Melt a tblsp of butter in a heavy large saucepan over medium heat. Add the onion, curry powder, garlic and saute 2 minutes. Stir in the tomato paste and the Calvados and some of the Lobsters´ liquid from the boiling process.

4) Boil 2 minutes.

5) Then, add reserved 4 cups of Lobster cooking liquid, the white wine and the herbs and spices and bring to boil.

6) Mix 2 tblsps of butter and flour in small bowl. Bring sauce to simmer in medium sized saucepan. Boil 2 minutes. Strain and whisk. Season with salt and freshly grinded blk pepper.

7) Melt another tblsp of butter into another skillet, and add the lobster medallions, and claw meat. Saute just until heated through about 1 minute. Divide the sauce amongst the plates and arrange the medallions and claw meat atop the sauce and serve with a French dry white wine or Champagne or Cava and warm Baguette.


Just a lovely appetiser for the pending holiday season ...