Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: london on September 17, 2014, 07:23 PM
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I've managed to obtain some cheap cooked frozen lobster tails that I want to use in a curry, how should I go about it, should I just add it for the last couple of minutes of cooking or warm it another way and add after cooking.
Thanks in advance for you advice.
London.
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You very lucky person. A real dilemma for me.
Eat it as a non curry dish - a real pull on this one.
Saying that I know a lot of people rave on king prawn curry. Something I must try if I ever come across BIR that specialises in fish so to speak.
I would pre cook and add at end. Saying that meat cooks well in the liquid of a curry and the flavour of the lobster into the curry sauce.
I guess its got to be cook in the curry but short ie at the end well after the base.
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You very lucky person.
I know the OH work for an upmarket supermarket and new EU rule mean they can't have cooked and raw fish or seafood together, so they sold off the cooked stuff to the staff, so we ended up with 10 Maine lobster tails(425g) for under 30 quid and a Kilo of king prawn for under 7 quid.
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Hi London
Lucky indeed, there was a time not that long ago, where I could win 10 fresh local Lobsters on a blind card, down at my local pub.
This year I paid a fiver each for fresh local Tiger Prawns, sign of the times
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This year I paid a fiver each for fresh local Tiger Prawns
Is there a <gobsmacked> icon available ? More seriously, CT (amongst others) has advocated cooking or part-cooking these lobster tails in various ways, yet London clearly wrote :
I've managed to obtain some cheap cooked frozen lobster tails ...
(my emphasis).
** Phil.
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No need to parcook the lobster then London. ::);D
Just straight in the Jinga Chilli Roshun, very tasty dish and works well with Lobster and Monk Fish
cheers Chewy
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Chewy,
Thanks for the advice. What's a blind card?.
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Hi London
Just an old fashioned fund raiser, for Dart, Domino, and Football teams within the pub
Basically you sell the 28 numbers on the card, lets say for
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Chewy,
Domino teams, how the other half live, or is it a pizza eating competition.
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London, you could apply the same means to raise funds for the local croquet team ;)
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..as could you Garp for your caber tossing team, not sure what currency you would use
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Life in the funny lane, eh Andy?
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Aye ;D
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..as could you Garp for your caber tossing team
I'm quite sure you are much better at tossing than most people on here, Andy, so that makes you.......
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....the tossing champion ;)
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Having spent a serious amount of time in the USA over the past 8 years, the best thing you can ever have with fresh lobster, is melted butter. The combined flavour of these two sole ingredients are mind blowing and I wouldn't change that for the world. We used to eat these with Alaskan King Crab legs, which are even better than lobster itself. If you've never tried that, then you need to visit a great lobster house in the US. A pot of melted butter and the lobster and king crab legs........ just heaven...
However, the best way to enjoy lobster with a curry, is a very mild Tikka Masala sauce, heavy on the coconut and cream, but make it light on the spices so you don't spoil the taste of the lobster. Anything else would be far to strong and given the price of Lobster, would you want to spoil that taste?......
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I'm with you on the crab legs they are to die for, as for lobster being expensive the one I've got work out a 3 quid a pop so cheap enough for a Saturday curry, I'll probably do a mild Dhansak with them.
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That's good for the price and we'll worth experimenting with if they are that cheap.
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Lobsters in curry. Sounds luxury. I remember last I went to holiday to Malaysian island and tried lobsters there. That was delicious, but cost a fortune. But I would love to try curry with lobsters.
Sorry for offtop in advance.