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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 possibly roasting pan, add in 3 Tbsp.
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8
clarified butter, the onion, scallion, garlic, and carrot.
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9
Saute/fry over medium heat for a few min.
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10
Add in parsley stalks, bay leaf, and thyme.
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11
Add in the lobster head, claws, and legs.
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12
Saute/fry till the shells turn bright red.
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13
Add in the brandy and flambe.
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14
Douse the flames with the wine and fish stock.
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15
Add in tomatoes.
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16
Season with salt and pepper, and bring the sauce to a simmer.
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17
Simmer for 20 min.
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18
Meanwhile, brush a broiler rack with rest of clarified butter.
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19
Place lobster tail on rack, cut-side down.
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20
Broil for 8 min.
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21
Turn, drizzle cut side with a little clarified butter and cook another 6 min.
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22
Remove the flesh from the shell and cut into chunks.
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23
Keep hot on a heated serving dish.
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24
Pass the sauce through a sieve into a small, clean pan.
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25
Add in curry pwdr.
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26
Whisk together egg yolks and cream.
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27
Whisk into sauce, stirring quickly to avoid curdling.
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28
Pour sauce over lobster pcs to serve.
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29
This recipe yields 4 servings.
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30
Comments: This dish started out as a mistake and wound up a superb new idea.
