Lobster with Curry Sauce

Ingredients (for 2 ):

2 ready cooked Lobster
thyme
garlic
butter
3 shallots
Madras curry powder
50 ml coconut milk
1 fresh lemongrass stalks
50 g butter
100 ml chicken stock
100 ml cream
200 g tagliatelle

Method:

I always use frozen, already cooked Lobster. So I just have to defrost and disassemble them.
Break out the scissors and just let the meat of the scissors warm up later in the curry sauce for a couple of minutes before serving.

Then cut lobster tails in half and sear in a pan with the garlic and thyme.
Sauté the diced shallots in butter until tender but still colourless and add the curry powder.
Pour in chicken stock, coconut milk and add also the chopped lemon grass.
Then stir in the cream.
Let it all simmer for 10 minutes and puree with a hand blender.
Strain through a fine sieve and use a little corn starch to provide the right consistency.
Now place the meat of the scissors in the sauce and let them warm up for a couple of minutes, just until they are warm. If you cook them for longer they might get too firm.

Serve altogether on a warm plate with Tagliatelle....