Recipe: Lobster with Curry

1 Hold the lobster firmly, first cut off the claws at the shell level then give a firm blow to crack them using the flat of the knife. Then cut the tail into 6 sections at the ring level and finally split the body in 2 lengthwise and remove the sand sack located at the head.

2 Brown the lobster pieces in oil and butter, when they are well roasted on both sides, flame them with cognac (0.4 cup (10cl)), then set them aside.

3 Prepare the "sauce":
In a large pot brown in oil 2 carrots and 2 onions cut into slices then when they are colored add 2 tablespoons flour let cook a bit then dilute with 3 glasses dry white wine, then add 2 tablespoons tomato concentrate salt pepper thyme bay leaf parsley leaves, 2 tablespoons curry and add 2.5 cups (60 cl) water.

4 Let cook 1/2 hour then pass everything through a vegetable mill.

5 Then bring your sauce back to a boil and add the sautéed lobster with its juice for 15 minutes.
Before serving adjust the seasoning (salt pepper cognac and curry).
Serve for example with good rice. There, now this recipe is in your hands and it's up to you to bring it to life with the wind while keeping a little thought for grandma Hélène of Lorient.