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1
To make the lobster and sauce base: To cook the lobsters, in a large pot, bring the water, wine, orange juice, 2 tablespoons of the lemon juice, the celery, onions, carrots, salt, to taste, peppercorns, thyme, parsley, smashed garlic, bay leaves, cayenne, and cilantro to a boil.
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2
Reduce the heat to medium-low and add the lobsters.
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3
Return to a simmer and cook until the lobster shells turn red, about 5 minutes.
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4
Remove the lobsters with tongs and place in an ice bath to stop the cooking.
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5
When cool enough to handle, remove the tail and claw meat from the shells, chop, and set aside; reserve the shells and juices.
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6
Add the lobster shells and any juices, and bring to a boil.
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7
Cook until the liquid is reduced to 2 cups, about 1 hour.
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8
Strain the cooking liquid through a fine-mesh strainer into a clean pot and keep warm.
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9
To make the sauce: Preheat the oven to 250 degrees F. Heat the oil in a large saute pan over high heat.
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10
Add the onion slices and fry, stirring, until dark brown about 9 minutes.
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11
Remove with a slotted spoon and drain on paper towels.
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12
Transfer to a baking sheet and keep warm in the oven.
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13
In a separate pan, add the chopped onions to the oil remaining in the pan and fry until they caramelized, about 7 minutes, stirring constantly.
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14
Add garlic and ginger and cook until fragrant, about 1 minute.
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15
Reduce the heat to medium and add the cardamom, cinnamon, coriander, paprika, cumin, cayenne, turmeric, and fennel seeds.
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16
Cook, stirring, until fragrant, about 15 seconds.
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17
Add the tomatoes and cook uncovered, stirring occasionally, until thickened and the oil begins to separate, 5 to 6 minutes.
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18
In a small saucepan, bring the reserved lobster stock to a boil.
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19
Add to the sauce and stir to combine.
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20
Reduce the heat and simmer until reduced to a thick gravy, about 8 minutes.
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21
Add the cream, butter, and 2 tablespoons of the chopped cilantro leaves, stir, and cook for 1 minute.
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22
Add the lobster meat and simmer until heated through, 1 to 2 minutes.
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23
Remove from the heat and adjust the seasoning, to taste.
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24
Transfer to a large decorative platter and serve, garnished with the sliced fried onions, parsley, and cilantro sprigs.
