Lobster With Curry Sauce-Bon Appetit

Recipe Ingredients

2		Live - lobsters (1 3/4 lb)
4 tablespoons	60ml	Butter - (1/2 stick)
1 cup	62g / 2.2oz	Chopped onion
1 1/2 tablespoons	22ml	Curry powder
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Tomato paste
1/4 cup	59ml	Calvados or other apple - brandy
1 cup	237ml	Dry white wine
3		Fresh thyme sprigs or
1 teaspoon	5ml	Dried thyme
3		Fresh parsley sprigs
1		Bay leaf
2 1/2 tablespoons	37ml	All purpose flour

Recipe Instructions

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, saute 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. Saute 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

Source:
Food and Wine - 2/98

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