INGREDIENTS

INSTRUCTIONS

Bring large pot of water to boil.  Add lobsters; cover and boil 9
minutes. Using tongs, transfer lobsters to large bowl of cole water.
Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to
collect juices, remove claws and tails.  Cut tail meat through shells
into 1/2 inch wide medallions.  Remove shells. Crack claws; carefully
remove meat. Reserve large pieces, reserving all juices and shells.
Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add
onion, curry and garlic, saute 2 minutes. Stir in tomato juices. Boil
mixture 2 minutes. Stir in tomato paste, then Calvados and reserved
shells and juices.  Boil mixture 2 minutes. Add reserved 4 cups
lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to
boil. Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about
45 minutes. Strain into medium skillet, discarding solids. (Can be
prepared 6 hours ahead. Cover; shill lobster and sauce.)  Mix 2
tablespoons butter and flour in small bowl. Bring sauce to  simmer.
Whisk in butter mixture; boil 2 minutes, whisking constantly.  Season
with salt and pepper.  Melt 1 tablespoon butter in another heavy medium
skillet over medium  heat. Add lobster medallions and claw meat. Saute
just until heated  through, about 1 minute. Divide sauce among 4
plates. Arrange  medallions and claw meat atop sauce and serve.  This
will make either 4 appetizer servings or 2 main course servings.  From
the Brittany region of France. Bon Appetit/May 94 Typed by Didi  Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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