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1
Preheat oven to broil.
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2
Remove lobster head and rinse well.
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3
Remove claws, and legs.
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4
Remove meat from claws and cut up roughly.
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5
Break up lobster shell.
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6
Split lobster tail down the center, careful not to cut all the way through.
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7
In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot.
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8
Saute over medium heat for a few minutes.
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9
Add parsley stalks, bay leaf, and thyme.
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10
Add the lobster head, claws, and legs.
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11
Saute until the shells turn bright red.
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12
Add the brandy and flambe.
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13
Douse the flames with the wine and fish stock.
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14
Add tomatoes.
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15
Season with salt and pepper, and bring the sauce to a simmer.
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16
Simmer for 20 minutes.
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17
Meanwhile, brush a broiler rack with rest of clarified butter.
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18
Place lobster tail on rack, cut side down.
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19
Broil for 8 minutes.
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20
Turn, drizzle cut side with a little clarified butter and cook another 6 minutes.
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21
Remove the flesh from the shell and cut into chunks.
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22
Keep warm on a heated serving dish.
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23
Pass the sauce through a sieve into a small, clean pan.
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24
Add curry powder.
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25
Whisk together egg yolks and cream.
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26
Whisk into sauce, stirring quickly to avoid curdling.
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27
Pour sauce over lobster pieces to serve.
