Ingredients for 4 persons :
- 4 lobster tails of average size
- 300 g of crushed tomatoes
- 1 piece of ginger
- 2 cloves garlic
- 1 big onion
- 3 tablespoons of curry powder
- 1 tablespoon of turmeric powder
- 1 branch of thyme
- 100 ml of water
- salt and pepper
Peel the garlic clove and ginger. Crush them together in a mortar until you get a paste. Add the curry and turmeric powder and continue crushing with the pestle to mix with the garlic / ginger paste. Add 2 tablespoons of water and tie everything together. Reserve. Peel and slice the onion. Reserve.
Heat a saucepan with 2 tablespoons of olive oil over medium heat. Brown the curry / garlic / ginger paste for 5 minutes. Add onions and thyme, mix and cook for 2 minutes. Add crushed tomatoes, salt and pepper, mix and simmer covered for 20 minutes over medium heat.
While the curry sauce is simmering prepare the lobsters. Cut the lobster tails in half lengthwise, starting to cut the shell with scissors and finish with the knife without damaging the flesh. Reserve.
Once the 20 minutes is over add the 100 ml of water to the sauce. Taste and rectify the seasoning if necessary. Add the lobsters on the flesh side in the sauce and cook with the cover on, on low heat for 20 minutes by turning the lobsters after 10 minutes of cooking. Serve with white rice and grated mango / carrot salad.