Hamlyn All Colour Cookbook: 200 Fast Food for Friends by Hamlyn

Author:Hamlyn
Language: eng
Format: epub
Publisher: Octopus

creamy spiced lobster tail

Serves 4

Total cooking time 20 minutes

2 egg yolks, beaten

100 ml (3½ fl oz) double cream

30 g (1 oz) butter

2 tablespoons dry sherry

½ teaspoon salt

1 tablespoon medium curry powder

4 tablespoons finely chopped fresh coriander leaves, plus extra to garnish

450 g (14½ oz) cooked lobster tail meat, cut into bite-sized pieces

To serve

lemon wedges

steamed rice

Whisk together the egg yolks and double cream in a small bowl until well blended. Melt the butter in a saucepan over a low heat, then stir in the egg mixture and sherry. Cook, stirring, for about 10–12 minutes or until the mixture thickens, but do not allow to boil.

Remove from the heat, then stir in the salt, curry powder and coriander. Stir in the lobster, then return the pan to a low heat and cook gently until heated through.

Spoon into warmed bowls, scatter with chopped coriander and serve with lemon wedges to squeeze over and steamed rice.

For spicy lobster gratin, melt 50 g (2 oz) butter in a saucepan over a low heat, add 2 tablespoons plain flour and 2 tablespoons medium or hot curry powder and cook, stirring, for 1–2 minutes. Gradually whisk in 250 ml (8 fl oz) double cream and 100 ml (3½ fl oz) milk and cook, stirring continuously, for about 5 minutes or until thickened. Cut 500 g (1 lb) cooked lobster tail meat into large pieces and add to the pan. Toss to mix well, season and pour into a shallow casserole dish. Sprinkle over 200 g (7 oz) fresh white breadcrumbs and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes or until bubbling. Serve warm with a crisp green salad. Total cooking time 30 minutes.

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