Lobster in Fried Onion Sauce

Ingredients
1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika1-
1/2 cups chopped fresh ripe tomatoes (or substitute
1 cup drained canned tomatoes, chopped)
1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves

Cooking Instructions

1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take the cooked lobster out with a slotted spoon and spread on paper towels to drain.

2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)

3. Add cooked lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.

As published on AOL Foods

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