Lobster With Curry Sauce-Bon Appetit
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         live -- lobsters (1 3/4 lb)
   4      tablespoons   butter -- (1/2 stick)
   1      cup           chopped onion
   1 1/2  tablespoons   curry powder
   1      tablespoon    chopped garlic
   1      tablespoon    tomato paste
     1/4  cup           calvados or other apple -- brandy
   1      cup           dry white wine
   3                    fresh thyme sprigs or
   1      teaspoon      dried thyme
   3                    fresh parsley sprigs
   1                    bay leaf
   2 1/2  tablespoons   all purpose flour
 

Preparation:

Bring large pot of water to boil. Add lobsters; cover and boil 9 minutes. Using tongs, transfer lobsters to large bowl of cold water. Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to collect juices, remove claws and tails. Cut tail meat through shells into 1/2 inch wide medallions. Remove shells. Crack claws; carefully remove meat. Reserve large pieces, reserving all juices and shells. Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion, curry and garlic, sauté 2 minutes. Stir in tomato juices. Boil mixture 2 minutes. Stir in tomato paste, then Calvados and reserved shells and juices. Boil mixture 2 minutes. Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil. Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes. Strain into medium skillet, discarding solids. (Can be prepared 6 hours ahead. Cover; shill lobster and sauce.) Mix 2 tablespoons butter and flour in small bowl. Bring sauce to simmer. Whisk in butter mixture; boil 2 minutes, whisking constantly. Season with salt and pepper. Melt 1 tablespoon butter in another heavy medium skillet over medium heat. Add lobster medallions and claw meat. Sauté just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve. This will make either 4 appetizer servings or 2 main course servings. From the Brittany region of France. Bon Appetit/May 94