Title: Lobster with curry sauce
 Categories: Appetizers, Main dish, Fish
      Yield: 4 Appetizers
 
      2    (1 3/4 lb) whole live
           -lobsters
      4 tb (1/2 stick) butter
      1 c  Chopped onion
  1 1/2 tb Curry powder
      1 tb Chopped garlic
      1 tb Tomato paste
    1/4 c  Calvados or other apple
           -brandy
      1 c  Dry white wine
      3    Fresh thyme sprigs OR
      1 ts Dried thyme
      3    Fresh parsley sprigs
      1    Bay leaf
  2 1/2 tb All purpose flour
 
  Bring large pot of water to boil.  Add lobsters; cover and boil 9
  minutes. Using tongs, transfer lobsters to large bowl of cole 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.