Ingredients Jump to Instructions ↓

  1. 2 (1 3/4 lb) whole live

  2. -lobsters 4 tb (1/2 stick) butter

  3. 1 c Chopped onion

  4. 1 1/2 tb Curry powder

  5. 1 tb Chopped garlic

  6. 1 tb Tomato paste

  7. 1/4 c Calvados or other apple

  8. -brandy 1 c Dry white wine

  9. 3 Fresh thyme sprigs OR 1 ts Dried thyme

  10. 3 Fresh parsley sprigs

  11. 1 Bay leaf

  12. 2 1/2 tb All purpose flour

  13. 9 minutes. Using tongs, transfer lobsters to large bowl of cole water. Reserve

  14. 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

  15. 1 tablespoon butter in heavy large saucepan over medium heat. Add onion, curry and garlic, saute

  16. 2 minutes. Stir in tomato juices. Boil mixture

  17. 2 minutes. Stir in tomato paste, then Calvados and reserved shells and juices. Boil mixture

  18. 2 minutes. Add reserved

  19. 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil. Reduce heat; simmer until sauce is reduced to

  20. 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

  21. 2 tablespoons butter and flour in small bowl. Bring sauce to simmer. Whisk in butter mixture; boil

  22. 2 minutes, whisking constantly. Season with salt and pepper. Melt

  23. 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

  24. 4 plates. Arrange medallions and claw meat atop sauce and serve. This will make either

  25. 4 appetizer servings or 2 main course servings. From the Brittany region of France. Bon Appetit/May

  26. 94 Typed by Didi Pahl


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