Curried Lobster Salad on Johnnycakes
- SERVINGS: 10
- 1 tablespoon vegetable oil
- 1 celery rib, coarsely chopped
- 1/2 small onion, coarsely chopped
- 1 1/2 tablespoons Madras curry powder
- 1 teaspoon thyme leaves
- 1/2 teaspoon crushed red pepper
- 2 cups dry white wine
- Three 1 1/2 -pound live lobsters
- 3/4 cup crème fraîche
- Fresh lemon juice
- 2 tablespoons chopped chives
- In a stockpot, heat the oil. Add the celery, onion, curry powder, thyme and crushed red pepper and cook over moderate heat, stirring, until the vegetables soften, about 6 minutes. Add the wine and bring to a boil over high heat. Add the lobsters to the pot, cover tightly and cook until they turn bright red, 15 to 20 minutes. Transfer the lobsters to a bowl to cool; reserve the cooking liquid.
- Working over a large bowl to catch the juices, twist the lobster tails off the bodies. Using poultry shears, split the tail shells lengthwise and carefully remove the meat; pull out and discard the black intestinal veins. Crack the knuckles and claws and remove the meat. Cut the tails into 1/2-inch medallions and the remaining meat into small pieces.
- Strain the lobster cooking liquid and any lobster juices into a small saucepan, pressing hard on the solids. Boil gently until reduced to 1/3 cup, about 10 minutes. Remove from the heat and stir in the crème fraîche and some lemon juice. Fold in the lobster meat and 1 tablespoon of the chives. Set 2 Johnnycakes on each plate and spoon the warm salad on top. Garnish with the remaining chives and serve.
Brendan Walsh would be happy to serve a Brut Rosè Champagne.