Lobster with Curry Sauce

Ingredients

Directions

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 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.