- 500g cooked lobster meat
- 4 tbsp. (80g) butter
- 1 tbsp. flour
- ¾ cup (185ml) thickened cream
- ⅔ cup (165ml) tomato sauce
- Freshly ground black pepper
- 1 tsp. curry powder
- 1 jigger whiskey or brandy
Cut the cooked lobster into good-sized pieces.
Place in the top of a double boiler with the butter and heat for 3 minutes.
Sprinkle with salt and make the sauce by blending the flour with the cream and cook for a minute or two.
Add the pepper and curry powder to the tomato sauce and blend it with the cream.
Cook for 2 minutes and let it stand at room temperature for 1 hour to bring out the flavour.
When ready to serve, place lobster and butter in a heated serving dish, pour over the whiskey or brandy and light for a minute.
Add the hot sauce. (If this sauce is too thick add 1 or 2 tbsp. cream).
This is nice served with rice and green salad.
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