I tried this lobster curry from Mrs. Beeton's cookbook, and I must say, the technique was more engaging than I anticipated. The lobster meat, cut into neat squares, became almost velvety after simmering in the curry sauce. I found the curry powder, though subtle by today's standards, added a pleasant warmth that complemented the lobster beautifully. What surprised me was the role of the onions. Cooked slowly until pale brown, they formed the base of the sauce and infused it with a sweet, savory depth. I think this dish would be perfect for a weeknight cook looking to impress with a touch of vintage elegance. The slow simmer and occasional stirring were meditative, and the result was a comforting, flavorful curry that paired perfectly with the boiled rice. I can see myself making this again, perhaps with a bit more curry powder for a modern kick.