Bacquet's Restaurant's Lobster Curry Recipe:


12 oz vegetable broth

1/4 C chopped shallots

1 oz Noilly Prat (French vermouth)

1 lobster tail, 10-12 oz

1 C mushrooms, quartered

1/4 C diced tomatoes

1 Tbsp chopped parsley

1/4 C parmesan cheese

1/4 C chopped celery

1 tsp lemon zest

1 tsp yellow curry powder

6 oz coconut milk

1 Tbsp butter

1 Tbsp olive oil


Boil lobster tail in vegetable broth and water for approximately 4 minutes. Let cool; slice meat into 1/2" medallions.

Add butter and oil in skillet and heat on medium-high. Add mushrooms and saute for 2 minutes. Add shallots, celery, and tomatoes and saute until soft. Season with salt and pepper, to taste. Add lobster, Noilly Prat, coconut milk, curry powder, lemon zest, Parmesan cheese, and parsley. Cook until sauce thickens, about 2-3 minutes.

To plate the dish, place the empty on the plate. Layer lobster on top and pour sauce over. Serve with jasmine rice.

Bon Appetite!

Bacquet's Restaurant

1117 E Winding Creek Dr #150, Eagle, ID 83616

Reservations: (208) 577-6238