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Indian Lobster
1 cooked crayfish (lobster)
3 tablespoons butter
1 clove garlic, crushed
1 brown onion, chopped finely
1 stalk celery, strings removed and chopped finely
2 teaspoons curry powder
salt
2 teaspoons sugar
1 cups milk mixed with 2 1/2 cups fish stock or water
2 teaspoons cornflour mixed to a paste with a little water
breadcrumbs
Cut the crayfish in half, remove flesh and slice. Place shells in
the oven to heat. In a saucepan, mix 1 tablespoon butter, garlic,
onion, celery, curry powder and salt to taste. Stir until onion is
tender. Add sugar, milk and stock, and cornflour paste, and heat,
stirring, until mixture boils and thickens slightly. Add crayfish
slices and heat through. Pile the mixture into heated shells, dot
with remaining butter, sprinkle with breadcrumbs and brown under
the griller.
Serve with fluffy rice, lemon slices and chutney if liked.
Serves 2
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Lobster 07