A curry is defined as a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice. We will be using both curry powder and curry leaves. Madras curry powder typically contains a blend of turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice and black pepper. Curry leaves, which are seldom used in the powder, have a strong aroma of both citrus and anise with a taste that is slightly tangy. Curry leaves are typically added to curries at the beginning to release their oils and flavors.
Typically, lobsters are steamed which tends to overcook the meat and imparts no flavor. As such, we will instead be poaching the lobsters in a Court Bouillon. A Court Bouillon, known as a “Quickly Boiled Liquid,” is made by simmering aromatic vegetables and herbs in water, white wine, vinegar, and/or citrus. This enhances the flavor, while keeping the meat tender.
Romanesco Cauliflower has a unique appearance, lending to the fact it is a fractal. Like other natural patterns of chaos such as salt flats, peacock feathers, snowflakes, and waterfalls, this variant form of cauliflower is the ultimate fractal vegetable. Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio…wow, totally nerded out there. Well, you can’t eat peacock feathers, but Romanesco Cauliflower is part of the brassica family, whose other members include cabbage, kale, and cauliflower and have a taste similar to broccoli. The Romanesco Cauliflower will be quickly blanched and then added to the curry.