Wednesday, February 11, 2015

Curried Lobster with Coconut (1957)

  • 1 lobster boiled, meat cut in dice (1 to 1 1/2 lbs)
  • 1 coconut, grated
  • 1 large onion, chopped
  • 1 finger of fresh ginger root, chopped
  • 1 small piece of garlic, chopped
  • 2 tbspns curry
  • 1 quart, milk
  • 6 tbspns butter
  • 2 tbspns flour
  • 1 chili pepper (optional)
Grate coconut. Heat milk to lukewarm, pour over coconut, and let stand 3 to 4 hours. Strain through cheesecloth. (Discard coconut.)

Chop onion, ginger and garlic, and fry in 3 tablespoons of butter for 15 minutes, not too brown. Put in the curry powder and another tablespoon of butter, and fry for 5 more minutes.

Mix 2 tablespoons each butter and flour and add, letting cook until butter melts nicely.  Add strained milk and cook, stirring until it is the consistency of custard, then strain.  A small piece of chili pepper chopped fine (after taking out seeds) may be added for seasoning.

After straining sauce, add lobster, and put into double boiler to reheat.  Do not let it boil again or it will curdle.  Do not add more thickening; the thin curry will be just right on rice. Serves 6.

(Origin - "Old Stove Round-Up Recipes: 35 Western recipes" by Sunset Cook Books, 1957.)

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