LOBSTER WITH CURRY SAUCE

Lobster with Curry Sauce image

Yield 4 Appetizer Servings or 2 Main-Course Servings

Number Of Ingredients 12

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2 1 3/4-pound whole live lobsters
4 tablespoons (1/2 stick) butter
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
3 fresh parsley sprigs
1 bay leaf
2 1/2 tablespoons all purpose flour

Steps:

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 medallions and claw meat. Cut shells into 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 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; chill 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.