Lobster curry
A traditional curry with beautifully presented spiny lobster.
From Shima Time Winter 2019 issue
Curry was introduced to Japan around the end of the Edo period and the beginning of the Meiji period, when the recipe was introduced to Britain, which had colonized India, the home of curry, and was adapted. Originally, dishes that used spices made from Indian seasonings such as garam masala and nutmeg were called curry.
The curry at Shima Kanko Hotel is a mild European-style curry with a mild sourness and spiciness. It is a traditional taste made with a recipe that has not changed for about 50 years. It has a deep flavor that is carefully crafted while being less stimulating so that children can also enjoy it. The spiny lobster curry that we will introduce this time is available by reservation. It is a dish that has many fans, as it is made with a large spiny lobster weighing about 300 grams. The spiny lobster curry was created by the head chef two generations ago at the request of a customer who asked for a "luxurious dish." We immediately went to see how to make spiny lobster curry.
First, the roux is made by frying onions, curry powder, spices, and fruits. It takes about seven hours to fry enough for 600 people. The completed roux is mixed with whole tomatoes, coconut milk, bouquet garni, and the hotel's traditional double bouillon, which is made by repeating the same process twice to bring out its depth, and then simmered for two to three hours to create the curry sauce.
From here on, we pack even more lobster flavor into our spiny lobster curry. About 30 minutes before your reservation, we start making the sauce for our spiny lobster curry. We crush a lot of lobster shells into small pieces and saute them in butter. We flambé them with cognac and white wine, and once the aroma has been fully released, we combine them with the curry sauce.
Adding the hotel's American sauce made with spiny lobster and other ingredients to the sauce further enhances the rich flavor of the lobster. After straining the sauce to remove the shells, the lobster filling is ready to be prepared. The lobsters, which are purchased daily from a specialist supplier, are cut and lightly marbled to preserve the right texture, then sauteed in butter and mixed with the lobster curry sauce that was just made.
Finish with a small amount of lemon and fresh cream, a subtle touch that brings out the mild flavor. Remove the meat, strain the sauce again, and arrange the lobster beautifully to complete the dish. The saffron rice, which has a rich flavor due to the use of butter, has a texture that brings out the best in the curry sauce, and the secret to its deliciousness is the strict attention to detail that sees the same staff always cook it. Please enjoy this traditional curry from the lobster producing area.
Lobster curry *Reservation required (by 18:00 two days before)
| Rates | ¥12,200 per person (¥14,762) |
|---|---|
| Restaurant “La Mer the Classic” | the CLASSIC 1F Lunch 11:30-14:30 (last orders 14:00) Dinner 17:30-22:30 (last orders 20:30) |
- We may not be able to prepare the equipment due to weather conditions, etc.
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Shima Kanko Hotel quarterly magazine "Shima Time"
As the seasons change, Shima Kanko Hotel quarterly magazine, "Shima Time," introduces the four seasons of Ise-Shima through the local culture and abundant nature.
