Lobster with Curry Sauce

Ingredients

• 4 small lobsters (each 400–500 g)
• Salt
• Pepper
• 3 tbsp olive oil
• 100 g butter
• 1 tsp Cayenne pepper
• 2 tsp Curry powder
• Salt
• ground pepper
• 50 ml cognac
• 2 Garlic cloves
• 250 ml Muscadet wine

Instructions

1. 1.

   Bring 8 l water to a boil. Then add the lobsters head‑first into the boiling water, one at a time so the water doesn’t cool too much and the lobsters don’t suffer for long. Cook for about 2–3 minutes, remove from pot and cut lengthwise in half with a large knife.

2. 2.

   (Insert the tip of the knife from above into the carapace to then push it down through, removing the heads. Detach the claws and lightly hit them on the back of the knife so heat can penetrate. Season with salt and pepper.)

3. 3.

   Then sauté the lobsters in hot butter with olive oil until they turn red; pour in cognac and flambé. Once the flames die out, season with curry, cayenne pepper and salt, squeeze the peeled garlic cloves over them and add the wine. Mix well and simmer for about 10–15 minutes. Serve immediately.