Ernest Reynoso Gala


Lobster with Curry Butter Sauce
by Ernest Reynoso Gala

1 kilo lobster
1/2 cup butter
1 tbsp. crushed garlic
1/2 cup chopped violet onions
1 tbsp. curry powder
1 tsp. each rock salt and pepper
2 cups canned or tetra pak coconut cream (cacang gata).

2) For garnish: Line serving platter with 4 pandan leaves or banana leaves.

3) Procedure: Put butter and garlic in a wok and cook garlic until brown. Add onions, coconut cream, curry powder, salt, pepper. Let boil. Add lobster. Lower and simmer for 8 minutes. Invert lobster and let simmer for another 7 minutes. Remove, cool, crack open, remove meat and serve with sauce.

4) Note: 1 kilo of crabs or unpeeled prawns may also be used.


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