French Curry Lobster Rice with Cognac
Home version — sauce américaine curry built on lobster shells, with saffron rice and tomalley hidden in the shell
- Difficulty
- Total time
- 1 h 30 min
- Hands-on
- 1 h 30 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentlarge pot, heavy saucepan, fine sieve, rice cooker or pot, blender
Tasterich, spicy, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Lobster
- 2 spiny lobsters, about 500 g each (amount estimated)
- 1 tbsp salt, for the boiling water (added by Totsuki AI)
Sauce américaine curry
- 2 tbsp olive oil (added by Totsuki AI)
- 1 onion, finely chopped (amount estimated)
- 2 tomatoes, chopped (amount estimated)
- 100 ml white wine (amount estimated)
- 4 tbsp cognac, X.O., plus 1 tbsp to finish (amount estimated)
- 1 tbsp curry powder, your own blend (amount estimated)
- pinch of cayenne pepper, to taste (amount estimated)
- 20 g butter (amount estimated)
- 20 g flour, for the roux (amount estimated)
- 400 ml fish stock (added by Totsuki AI)
- 50 ml cream (added by Totsuki AI)
- salt, to taste (amount estimated)
Saffron rice
- 1 cup rice, short grain (amount estimated)
- pinch of saffron, to taste (amount estimated)
- 250 ml vegetable stock (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Boil the lobsters in salted water for 6 minutes, cool, then split lengthwise. Remove the tail meat and reserve the tomalley; keep the shells.+
- 2
Steep the saffron in the warm stock and cook the rice in it.+
- 3
Roast the crushed shells in the olive oil until red and fragrant. Add the onion, cook 5 minutes, then flambé with the cognac. Add the tomatoes, wine and fish stock and simmer for 25 minutes. Strain through a fine sieve, pressing the shells.+
- 4
Cook the butter and flour into a light roux with the curry powder and cayenne, then whisk in the strained sauce and simmer until it coats a spoon. Add the cream and season.+
- 5
Fill the cleaned half-shells with saffron rice, hide a spoonful of tomalley inside, and lay the warmed tail meat on top.+
- 6
Coat with the curry sauce, splash with the last tablespoon of cognac and serve.+
Food safety
- Only flambé away from extractor hoods and with the pan off the heat; keep a lid nearby.
- Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.