Welcome to our blog post! Today, we are excited to share with you our family’s favorite recipe: Wood Fired Lobster Curry. Cooking together has always been a cherished activity for us, and this deliciously flavorful dish has become a staple on our dining table. With the mesmerizing aroma of wood-fired cooking and the rich, velvety taste of the curry, this recipe never fails to leave us craving more. Join us as we take you through the steps of preparing this exceptional dish that brings warmth and togetherness to our family gatherings. Let’s dive right into the world of Wood Fired Lobster Curry – it’s an experience you don’t want to miss!
Wood Fired Lobster Curry: Our Family’s Favorite Recipe
Introduction
Hey there, food enthusiasts! Welcome back to our channel. Today, we’re thrilled to share with you our family’s favorite recipe – Wood Fired Lobster Curry. This mouthwatering dish takes us back to the unforgettable time we had a wood-fired lobster curry at La Casita De Papi in Cabarete, Dominican Republic. The flavors were so incredible that we couldn’t resist trying to recreate this culinary masterpiece at home using our very own wood-fired oven from La Piazza. Trust us, folks, this recipe is an absolute game-changer!
The Recipe
Let’s dive right into the recipe, shall we? Here’s what you’ll need to make our Wood Fired Lobster Curry:
- Unshelled shrimp or lobster tails
- Garlic cloves, minced
- Shallots, finely chopped
- Butter, melted
- Curry powder
- Pernod (or substitute)
- Cream
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions:
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Fire up your wood-fired oven and let it reach a temperature of around 400°F (200°C).
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In a pan, warm up the butter over medium heat. Add the minced garlic and chopped shallots, sautéing them until they turn golden brown and release their aromatic flavors.
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Once the garlic and shallots are cooked, sprinkle in the curry powder, stirring constantly for about 30 seconds. This will toast the spices and enhance their flavors.
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Now, it’s time to add the unshelled shrimp or lobster tails to the pan. Ensure they are evenly coated with the fragrant curry mixture, allowing them to cook for approximately 3-4 minutes.
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Splash in the Pernod (or substitute) and let it simmer, allowing the alcohol to evaporate, leaving behind a delightful essence.
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Gradually pour in the cream, stirring gently to combine all the flavors. Let the curry simmer for another 5 minutes, allowing the sauce to thicken slightly.
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Sprinkle in the freshly chopped parsley, and season with salt and pepper according to your taste.
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Transfer the pan to your preheated wood-fired oven and cook for an additional 10 minutes or until the lobster tails or shrimp turn tender and succulent.
Cooking Rice
No lobster curry is complete without a side of perfectly cooked rice. Here’s how we recommend cooking it:
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Rinse the rice thoroughly to remove excess starch.
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In a pot, combine 1 cup of rice with 1 ½ cups of water.
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Add a pinch of salt and bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes until all the water is absorbed.
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Remove the pot from heat and let the rice rest, covered, for an additional 5 minutes.
Variation: Shrimp Curry on a Kamado Joe with a Wok
If you don’t have access to wood-fired cooking or lobster, fear not! We’ve got you covered with our variation that utilizes shrimp cooked on a Kamado Joe with a wok. The process remains largely the same, except for the cooking method. Simply fire up your Kamado Joe, heat the wok, and follow the steps above with the shrimp instead of lobster.
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Conclusion
In conclusion, our Wood Fired Lobster Curry is a recipe that holds a special place in our hearts, allowing us to reminisce about our unforgettable dining experience in the Dominican Republic. With the authentic wood-fired flavors, creamy curry, and succulent lobster, this dish is a true showstopper. So gather your loved ones, fire up your wood-fired oven, and treat yourselves to a culinary masterpiece that will leave everyone craving for more.
FAQs
- Can I use frozen lobster or shrimp for this recipe?
- Are there any substitutes for Pernod in the curry?
- Can I use a regular oven if I don’t have a wood-fired oven?
- Is there a vegetarian option for this curry?
- How spicy is the curry? Can I adjust the heat level?
Remember folks, cooking is all about having fun and exploring new flavors. So go ahead, get creative, and make this Wood Fired Lobster Curry your own. Happy cooking!
