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1
In a stockpot, heat the oil.
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2
Add the celery, onion, curry powder, thyme and crushed red pepper and cook over moderate heat, stirring, until the vegetables soften, about 6 minutes.
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3
Add the wine and bring to a boil over high heat.
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4
Add the lobsters to the pot, cover tightly and cook until they turn bright red, 15 to 20 minutes.
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5
Transfer the lobsters to a bowl to cool; reserve the cooking liquid.
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6
Working over a large bowl to catch the juices, twist the lobster tails off the bodies.
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7
Using poultry shears, split the tail shells lengthwise and carefully remove the meat; pull out and discard the black intestinal veins.
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8
Crack the knuckles and claws and remove the meat.
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9
Cut the tails into 1/2-inch medallions and the remaining meat into small pieces.
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10
Strain the lobster cooking liquid and any lobster juices into a small saucepan, pressing hard on the solids.
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11
Boil gently until reduced to 1/3 cup, about 10 minutes.
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12
Remove from the heat and stir in the creme fraiche and some lemon juice.
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13
Fold in the lobster meat and 1 tablespoon of the chives.
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14
Set 2 Johnnycakes on each plate and spoon the warm salad on top.
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15
Garnish with the remaining chives and serve.
