Curried Lobster Salad on Johnnycakes

1. 1

   In a stockpot, heat the oil.

2. 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.

3. 3

   Add the wine and bring to a boil over high heat.

4. 4

   Add the lobsters to the pot, cover tightly and cook until they turn bright red, 15 to 20 minutes.

5. 5

   Transfer the lobsters to a bowl to cool; reserve the cooking liquid.

6. 6

   Working over a large bowl to catch the juices, twist the lobster tails off the bodies.

7. 7

   Using poultry shears, split the tail shells lengthwise and carefully remove the meat; pull out and discard the black intestinal veins.

8. 8

   Crack the knuckles and claws and remove the meat.

9. 9

   Cut the tails into 1/2-inch medallions and the remaining meat into small pieces.

10. 10

    Strain the lobster cooking liquid and any lobster juices into a small saucepan, pressing hard on the solids.

11. 11

    Boil gently until reduced to 1/3 cup, about 10 minutes.

12. 12

    Remove from the heat and stir in the creme fraiche and some lemon juice.

13. 13

    Fold in the lobster meat and 1 tablespoon of the chives.

14. 14

    Set 2 Johnnycakes on each plate and spoon the warm salad on top.

15. 15

    Garnish with the remaining chives and serve.

* Per serving · 4 servings · Values may vary.