Categories: Appetizers, Main dish, Fish 
      Yield: 4 appetizers 
  
      2    (1 3/4 lb) whole live 
           -lobsters 
      4 tb (1/2 stick) butter 
      1 c  Chopped onion 
  1 1/2 tb Curry powder 
      1 tb Chopped garlic 
      1 tb Tomato paste 
    1/4 c  Calvados or other apple 
           -brandy 
      1 c  Dry white wine 
      3    Fresh thyme sprigs OR 
      1 ts Dried thyme 
      3    Fresh parsley sprigs 
      1    Bay leaf 
  2 1/2 tb All purpose flour 
  
  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