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1
Bring large pot of water to boil.
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2
Add lobsters; cover and boil 9 minutes.
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3
Using tongs, transfer lobsters to large bowl of cold water.
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4
Reserve 4 cups cooking liquid.
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5
Drain lobsters.
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6
Working over bowl to collect juices, remove claws and tails.
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7
Cut tail meat through shells into 1/2-inch-wide medallions.
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8
Remove shells.
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9
Crack claws; carefully remove meat.
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10
Reserve medallions and claw meat.
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11
Cut shells into large pieces, reserving all juices and shells.
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12
Melt 1 tablespoon butter in heavy large saucepan over medium heat.
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13
Add onion, curry and garlic; saute 2 minutes.
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14
Stir in tomato paste, then Calvados and reserved shells and juices.
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15
Boil mixture 2 minutes.
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16
Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil.
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17
Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes.
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18
Strain into medium skillet, discarding solids.
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19
(Can be prepared 6 hours ahead.
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20
Cover; chill lobster and sauce.)
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21
Mix 2 tablespoons butter and flour in small bowl.
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22
Bring sauce to simmer.
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23
Whisk in butter mixture; boil 2 minutes, whisking constantly.
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24
Season with salt and pepper.
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25
Melt 1 tablespoon butter in another heavy medium skillet over medium heat.
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26
Add lobster medallions and claw meat.
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27
Saute just until heated through, about 1 minute.
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28
Divide sauce among 4 plates.
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29
Arrange medallions and claw meat atop sauce and serve.
