Lobster with Curry Sauce-Bon Appetit

Directions

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 ½ 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 ⅔ cups, about 45 minutes.

Strain into medium skillet, discarding solids.

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. Sauté just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve.