Sebastian Michael's cookbook

West estates lobster with seven curry

(The closes recipe I could find for this one. It has one curry on so the other six are up to you depending on your taste. Sorry)

Because the lobster is cooked first, then napped with curry sauce, its meat remains tender and delicate. This was the most popular lobster dish during my time at Montrachet, and the sauce, incorporating the sweet spiciness of curry, is one of my favorites. Even live lobsters in tanks may not be fresh from the ocean, so be sure that those you buy are lively and active. Ask for female lobsters; they have bigger tails than the male lobsters do, and under the tail, the first spinnerets are soft and fringed, while the males’ are smooth and harder. Females will give you more tail meat, as well as a bonus: delicious tomalley and coral. Boiling lobster is easier and more humane than steaming. It also allows you to cook several lobsters in one pot, while it is hard to find a pot and rack large enough to steam more than 2 lobsters at a time. For those who won’t have their lobster any other way, however, I include steaming as an alternative. Lobsters are sold by weight, with corresponding names: ¾ to 1 pound: chicken 1 to 1¼ pounds: quarter 1½ to 2 pounds: select 2 pounds or over: jumbo 1 or 2 claws missing: cull

Make-ahead notes:

• The Curry Sauce can be refrigerated up to 3 days; do not freeze. Reheat over medium heat or in a microwave.

• Lobster meat can be refrigerated up to 12 hours.
To steam lobsters:

• Bring 2 inches of water to a boil over high heat in a large pot and place a wire rack at steamer tray in the pot.

• Place 2 lobsters (about 2¼ pounds each) on the rack, cover the pot with a lid, and steam until done, 18 to 20 minutes
To remove lobster meat from the shells after cooking:

• Separate the tail from the rest of the body

• Halve the tail lengthwise and remove the meat

• Twist off the claws, then separate the knuckles From the claws

• Crack the knuckles with the back of a knife and remove the meat.

Crack the claws just below the joint with a knife, break open with your fingers, and remove the meat

For salads or soups, refrigerate cooked lobster meat up to 12 hours in plastic wrap (discard the shells or freeze and save them for stock).
Makes4 servings
Cooking Methodsteaming
CostSplurge

Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealdinner
Moodadventurous
Taste and Texturecreamy, herby, hot & spicy, savory, spiced, sweet
Ingredients
1 tablespoon kosher salt per quart of water
4 lobsters, 1½ pounds each, female, if possible
6 cups Chicken Stock or low-salt canned chicken broth
1 cup Curry Sauce
Sprigs of thyme, tarragon, or sage (optional)
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Instructions

Fill a stockpot or 8-quart pot with salted water and bring to a boil over high heat. Plunge the lobsters headfirst into the boiling water, cover, and cook 12 to 14 minutes. Carefully remove the lobsters from the pot. Allow them to cool somewhat, and remove the meat from the shells (see Notes).
Before serving, in a medium saucepan, heat the stock over medium-high heat until it is hot to the touch but not boiling. Add the lobster meat and heat through, 5 to 10 minutes, and drain. Be careful not to overheat; if the meat gets too hot, it will curl up.
To serve:
Bring the curry sauce to a boil over medium heat.
Divide the heated lobster meat among 4 plates and spoon curry sauce on top. Garnish with the herbs, if desired.

7 curry: