Lobster with curry sauce

4 Appetizers

Ingredients

Quantity Ingredient
2 (1 3/4 lb) whole live lobsters
4 tablespoons (1/2 stick) butter
1 cup Chopped onion
1½ tablespoon Curry powder
1 tablespoon Chopped garlic
1 tablespoon Tomato paste
¼ cup Calvados or other apple brandy
1 cup Dry white wine
3 Fresh thyme sprigs OR
1 teaspoon Dried thyme
3 Fresh parsley sprigs
1 Bay leaf
2½ tablespoon All purpose flour

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, 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 1⅔ 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 Typed by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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