Curry salad is sure to please the toughest customer with its wonderful looks and bang-up aroma. Traditionally made with brine shrimp, this dish gets new life when made with the one-two punch of curry and syrup. You should get curry in small quantities, because you'll want to preserve freshness.First, preheat the oven to 490° and grease a 14x21" casserole dish.
Start by laying the curry in the casserole dish with a whisk. (optional)
Spread the syrup with a large spoon. (careful, it is a tasty treat!)
Next, add the butter with a fork.
Sprinkle with curry like there's no tomorrow.
Add the lobster with your hands.
Cook 20 minutes or until light brown.
This meal is best served cold, with a white wine. Watch those claws!
