Lobster with Hot Curried Crab Fondue

Recipe By: Calphalon Team  -  Originally Published: 10/4/2012


This dish is delicious accompanied by jasmine rice and lightly pickled vegetables. Garnish with lime wedges and herb sprigs.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer


​2 tsp. light sesame oil
4 shallots, minced
2 tsp. ginger, minced
4 cloves garlic, minced
1 medium carrot, finely diced
1 sweet pepper, finely diced
2 tsp. green curry paste
1/2 tsp. turmeric powder
1 qt. whole milk yogurt
1 lb. fresh cooked crabmeat
1 bunch cilantro leaves, chopped
salt and freshly ground pepper
1 lb. cooked lobster meat


​To prepare the curried crabmeat, heat a 2.5-qt. saucepan over medium-high heat. When the rim of the pan is hot-to-the-touch, add the sesame oil, shallots, ginger and garlic. Cook for 2 - 3 minutes, until lightly caramelized (golden brown and aromatic).
Add carrot and pepper and continue cooking for 1 - 2 minutes. Add curry paste and turmeric. Cook and stir an additional minute, until well blended and fragrant.
Lower heat and stir in the yogurt. Bring this mixture barely to a boil and add the crabmeat. Stir in cilantro. Season with salt and pepper and transfer to a fondue pot.
To serve, skewer a chunk of lobster on a fondue fork and dunk it into the curried crab sauce.