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Lobster Curry
Lobster Curry is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic Indian-inspired stew of lobster meat and onions cooked in meat stock flavoured with lemon juice and curry powder. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Curry.
prep time
15 minutes
cook time
45 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : CurryVegetable RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
274. INGREDIENTS.—1 lobster, 2 onions, 1 oz. butter, 1 tbspful of curry-powder, 1/2 pint of medium stock, No. 105, the juice of 1/2 lemon.
Mode.—Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.
Time.—Altogether, 3/4 hour.
Average cost, 3s.
Seasonable at any time.
Modern Redaction
Ingredients:
1 cooked lobster
2 onions
30g butter
1 tbsp ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder
300ml
medium stock
juice of 1/2 lemon
Method:
Pick all the meat from the lobster shell and dice. Melt the butter in a pan and use to fry the onions for about 1 minutes, or until golden brown. Stir in the ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder and the stock then bring to a simmer and cook for about 10 minutes, or until the mixture thickens.
Now add the lobster and cook gently for about 30 minutes, stirring occasionally. Just before serving stir in the lemon juice. Accompany with plain, boiled, rice.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here
