Lobster with Curry Sauce-Bon Appetit -

-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

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. From the Brittany region of France. Bon Appetit/May

94 Typed by Didi Pahl