Gently poached lobster in a light green curry sauce with oven-roasted root vegetables. A special dish to ring in the New Year.
The veggies were: turnips, parsnips, carrots - and mystery things that may have been beets. They were coated in EVOO and salt, and placed on a sheet pan in a preheated 425f oven. Cooking them took about 15 minutes, opening the oven to shake them up twice.
I turned the oven down to 300f, then dispatched two 1 1/2 pound lobsters and put the claws and cleaned tails into a hot sauce pan coated with EVOO. I added about a tablespoon each of cilantro and dried basil. I stirred it around for a few minutes to heat up the shells, then added about a cup of white Bordeaux and put the pan in the oven, uncovered.
After 20 minutes, I have parcooked lobster to pop out of the shells, and a fragrant broth to start the curry.
Just waiting for the curry from a can to heat up.
I simmered a can of green curry, added a can of coconut milk and stirred it occasionally while it came to a simmer again. Then, I removed most of it leaving about 1/2 cup in the saucepan. (Not the lobster pan that went into the oven, I'm sauteeing an onion and 5 grated cloves of garlic in that one.)
The remainder of the curry sauce is going into the freezer - there's always too much of it when you are cooking for only two.
After the onions have softened, I added the stock, reserved lobster, and curry. On low heat, I stirred everything together until the lobster lost its opacity.
Dan requested toasted "cheesy bread" to go with it - this is an "Against the Grain" gluten-free loaf.
Ummm...Wow! The curry is tamed by the stock; it does not overpower the lobster or the candied flavor of the veggies, and the heat and acidity it provides brings balance to the dish.
