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.