Lobster with Tomato Cream Sauce


  • 500g cooked lobster meat
  • 4 tbsp. (80g) butter
  • Salt
  • 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.

Serves 4.

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