Lobster Curry. (Miss Woollett.)
See Appendix as to boiling lobsters.
Shell a large boiled lobster and put the shell and head aside.
Cut the flesh lengthways in little pieces, and mix it with the
following curry mixture well pounded:—
Two teaspoonfuls of coriander, of cummin, of ginger, and of
turmeric; 2 or 3 cloves of garlic, some salt and cayenne or,
instead of this last, 2 or 3 chilies shredded fine.
Beat the head and shell of the lobster well in a mortar, and
add the juice from them, to a teaspoonful of water. Mix it and
strain and set it aside.
Now take 2 ozs. fresh butter, and brown in it 2 tablespoonfuls
of sliced onions. Add mushrooms, potatoes and cucumbers. Stir
for 1 minute, then add the lobster meat and the liquor. Mix all
well together and cover close to cook.