Submitted by: William F. Crowl, Chef de Cuisine
INGREDIENTS:
(4 servings)4 each 1½ pound Maine lobsters
1 teaspoon butter
1 teaspoon red curry paste
1 shredded carrot
2 fresh lime leaves (or substitute fresh lime juice)
1 stalk lemon grass-chopped
2 cups white port/sweet white wine
1 shredded golden delicious apple
2 teaspoons ground tumeric
1 cup whipped cream
1 Tablespoon butter
2 teaspoons chopped coriander
4 pieces bok choy or spinach
DIRECTIONS:
Blanch Maine Lobster for 3 minutes. Cut Maine Lobster in half lengthwise and broil for 5 minutes.
Add one teaspoon butter, curry paste, shredded carrot, lime leaves, and chopped lemon grass to a saucepan and mix together, cooking over medium heat for a few seconds. Add port wine and reduce by half. Add shredded apple and tumeric and reduce until almost dry, about 5-10 minutes, until consistency is almost paste like.
In wok melt one tablespoon butter and sauté bok choy and coriander.
To the paste like sauce add whipped cream at last minute and stir until light and fluffy. To serve place broiled Maine Lobster on dinner plate, put sautéed bok choy on plate and pour sauce over Maine Lobster.
NUTRITIONAL:
Nutritional information per serving - does not include lemon grass or lime leaves
Calories 489.6 cholesterol 193 milligrams
protein 30.4 grams sodium 558 milligrams
total fat 16.5 grams dietary fiber 2.0 grams
carbohydrate 22.9 grams calcium 179 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional 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.
