| 1 | Bring large pot of water to boil. |
| 2 | Add lobsters; cover and boil 9 minutes. |
| 3 | Using tongs, transfer lobsters to large bowl of cole water. |
| 4 | Reserve 4 cups cooking liquid. |
| 5 | Drain lobsters. |
| 6 | Working over bowl to collect juices, remove claws and tails. |
| 7 | Cut tail meat through shells into ?inch wide medallions. |
| 8 | Remove shells. |
| 9 | Crack claws; carefully remove meat. |
| 10 | Reserve large pieces, reserving all juices and shells. |
| 11 | Melt 1 tablespoon butter in heavy large saucepan over medium heat. |
| 12 | Add onion, curry and garlic, saute 2 minutes. |
| 13 | Stir in tomato juices. |
| 14 | Boil mixture 2 minutes. |
| 15 | Stir in tomato paste, then calvados and reserved shells and juices. |
| 16 | Boil mixture 2 minutes. |
| 17 | Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil. |
| 18 | Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes. |
| 19 | Strain into medium skillet, discarding solids. |
| 20 | (can be prepared 6 hours ahead. |
| 21 | Cover; shill lobster and sauce). |
| 22 | Mix 2 tablespoons butter and flour in small bowl. |
| 23 | Bring sauce to simmer. |
| 24 | Whisk in butter mixture; boil 2 minutes, whisking constantly. |
| 25 | Season with salt and pepper. |
| 26 | Melt 1 tablespoon butter in another heavy medium skillet over medium heat. |
| 27 | Add lobster medallions and claw meat. |
| 28 | Saute just until heated through, about 1 minute. |
| 29 | Divide sauce among 4 plates. |
| 30 | Arrange medallions and claw meat atop sauce and serve. |
| 31 | This will make either 4 appetizer servings or 2 main course servings |
