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Ingredients
US|METRIC
4 SERVINGS
- 2 lobster tails
- 2 Tbsp. butter
- 2 shallots (large, chopped)
- 2 stalks celery (chopped)
- 2 carrots (chopped)
- 2 cloves garlic (peeled and crushed)
- 1/2 cup dry sherry (or brandy)
- 2 Tbsp. tomato paste
- 1 tsp. fresh tarragon (chopped)
- 1 tsp. fresh thyme (chopped)
- 1 tsp. curry
- 4 cups chicken stock
- 1/2 tsp. crushed red pepper
- 1/2 cup heavy cream (warmed)
- 2 tsp. cornstarch
- salt
- white pepper
- lobster meat (Sauteed, for the garnish, optional)
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Directions
- Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over and cut lengthwise the same way as the front. Cut through the lobster meat, using the shell of the meat as a guide leaving the meat inside the shells. Then cut each half crosswise into several large chucks. Rinse the lobster under cold water, removing any visible veins.
- In a large pot, melt the butter over moderate heat. Add the chunks of lobster (with shells) and cook until shells are bright red, about 4 minutes. Add the shallots, celery, and carrots and cook another 5-7 minutes. Stir in the garlic and sauté for another 1-2 minutes.
- Pour in the sherry or brandy and bring to a boil. Simmer for 3-5 minutes. Stir in the tomato paste, fresh herbs, and curry. Add stock and simmer for 30 minutes.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol145mg48% |
Sodium1100mg46% |
Potassium930mg27% |
Protein25g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber2g8% |
Sugars8g |
Vitamin A140% |
Vitamin C15% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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