Curry with Maine Lobster and Bean Thread Noodles

INGREDIENTS:

2 each 1½ pound live Maine lobster

½ cup rice vinegar

½ teaspoon cayenne

1 Tablespoon good quality paprika

¼ teaspoon ground turmeric

2 Tablespoons ground coriander

1 teaspoon ground cumin

1 Tablespoon lemon juice

1 teaspoon salt

2 Tablespoons water

1 Tablespoon olive oil

2 Tablespoons clarified butter

½ teaspoon brown mustard seeds

1 large shallot cut into thin slices

3 garlic cloves cut into thin slices

½ cup water, approximately

Maine lobster meat from above

1 can of coconut milk (14- 15 oz.)

4 ounces bean thread noodles, softened in hot water

¼ cup Cilantro Chutney (Recipe fol1ows)

4 papadams (Indian Lentil Wafers) which can be baked heated in the microwave or deep-fried. (If fried, drain)

Fish roe -flying fish, for garnish

Cilantro Chutney - Yield: 1 cup

1 teaspoon cumin seeds

3 Tablespoons sesame seeds

¼ cup freshly grated coconut or unsweetened dry coconut

1 cup cilantro leaves, slightly packed

1 hot green chili, seeded and chopped

½-inch piece of ginger root, chopped

2 Tablespoons water

¼ cup whole milk yogurt

1 Tablespoon raw sugar

DIRECTIONS:

In a large pot, bring to boil enough water to cover both lobsters, about 10 quarts of water.  When the water starts to boil, add the rice vinegar and turn the heat off.  Immediately, put the Maine Lobsters in the pot, cover with a tight-fitting lid and let steep for 2 minutes.

Remove the Maine Lobsters from the water.  (Thick rubber gloves and several kitchen towels are helpful.)  Hold the Maine Lobster and gently twist off the tails.  Twist off the claws and knuckles and return them to the water for 5 more minutes.  Hold the tail flat and twist off the tail fan; then using your fingers, push the meat out the out the other end.  Slice the tail meat into ½-inch medallions.

Remove the claws and knuckles from the water and remove the meat being careful to remove the whole piece of meat from the claw.  Refrigerator until ready for use.  This method makes it easy to remove from the shell, but does not overcook the meat.  The Maine Lobster can then be finished and cooked further in the curry sauce.

In a small bowl, combine the cayenne, paprika, turmeric, ground coriander, cumin, lemon juice, salt, and 2 Tablespoons water to make a paste.  Heat the oil and butter.  When hot, but not smoking, add the mustard seeds.  When they start popping, add the shallots and garlic and sauté until golden brown.  Add the spice paste and ½ cup water and simmer on low heat for 10 minutes.

Add Maine Lobster and coconut milk and simmer for 5 to 8 minutes.  Put half of the bean thread in the curry sauce and half in the cilantro chutney.

For each plate, place one papadam to one side of the plate, then place one-fourth of the "green" noodles close to the edge of the papadam, allowing them to spill slightly onto the plate, and then continue with one-fourth of the "curry" noodles on the plate.  Spoon some curry sauce around the curry noodles.  Place one-fourth of the Maine Lobster medallions, 2 knuckle pieces, and top with one claw on the curry noodles.  Spoon 1 teaspoon of chutney on the lobster and top with flying fish roe.

Cilantro Chutney

 In a heavy frying pan, place the cumin seeds, sesame seeds, and grated coconut and dry roast over low heat, stirring frequently, until the coconut darkens a few shades.  Let cool slightly, and then combine in a blender with remaining ingredients.  Blend until smooth.  Will keep for 2 days covered, in the refrigerator.

NUTRITIONAL:

Per serving:

calories                  709

carbohydrate         47.6  g

cholesterol             114  mg

fat                         35.7  g

protein                  41.6  g

sodium                 1362  mg

dietary fiber            3.7  g

calcium                  634  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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