Deviled Lobster

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Recipe summary

In cooking, the word "deviled" means heat. This dish gets its heat from West Indian curry. But I soothe the devil with orange juice and sherry. I use spiny lobsters in this recipe, which are local to Florida and the Caribbean. If you cannot find them, you can substitute Maine lobster, or shrimp or scallops.

Preparation time:
Cooking time: 16 minutes
Yield: 6

Ingredients

4 tablespoons butter
2 tablespoons pure olive oil or canola oil
1 Scotch bonnet, minced
4 scallions, green and white parts, minced
1 medium red onion, diced small
1/2 bulb fennel, diced small
1 cup Spanish sherry
1 cup fresh-squeezed orange juice
2 cups chicken stock
3 tomatoes, skinned, seeded, and chopped
Kosher salt and freshly toasted and ground black pepper, to taste
1/4 cup Spanish sherry vinegar
3 pounds cooked spiny lobster tail, cooked (or Maine lobster or shrimp) diced
5 hardboiled eggs, whites diced and yolks crumbled
1/2 tablespoon minced fresh thyme leaves
2 tablespoons all-purpose flour
1 tablespoon Madras curry powder
2 cups milk, scalded
1 tablespoon Roasted Garlic, mashed
1 tablespoon Créole mustard
2 dashes Tabasco
2 cups diced golden pineapple (you can substitute plain pineapple)
1/3 cup unsweetened grated coconut, toasted

Directions

Put 2 tablespoons of the butter and the oil in a very large, heavy saucepan. When the butter begins to melt add the Scotch bonnet, scallions, onion, and fennel and stir. Cook 2 minutes. Add the sherry to deglaze. Then add the orange juice and reduce the liquid by half. After that, add the stock and reduce by half. Now add the tomatoes, season with salt and pepper and simmer for 2 minutes. Add the vinegar and cook for 5 minutes.
In a medium bowl combine the lobster, eggs, and thyme and reserve while you "devil" the cream sauce.
In a large sauté pan over low heat, melt the remaining ounce 2 tablespoons of butter and add the flour. Cook over low heat, whisking, for 2 to 3 minutes (it should start turning amber). Take off the heat and add the curry and stir. Now, slowly whisk in the milk, stirring constantly, until the milk begins to thicken, about 2 minutes. Remove the pan from the heat and whisk in the roasted garlic, mustard, and Tabasco.
Return the reserved tomato sauce to the heat, bring to a simmer and whisk in the deviled cream sauce. Cook 2 minutes to marry the flavours. Add the lobster mixture and pineapple. Season with salt and pepper to taste. Spoon the lobster cream mixture into individual bowls and then garnish each with the toasted coconut. Serve.