3 spiny lobster – (1.5 lbs)
6 tablespoon clarified butter
1/2 cup diced onion
1/4 cup thinly-sliced white part of scallion
1 garlic clove –crushed
1/2 cup diced carrot
4 parsley stalks –finely chopped
1 bay leaf
2 sprigs thyme = (or 1/2 tspn dried thyme)
1/4 cup brandy
1/2 cup dry white wine
5/8 cup fish stock
10 ounces tomato peeled, and roughly chopped
Salt to taste
Freshly-ground black pepper –to taste
1 teaspoon curry powder
2 egg yolks
2 tablespoon cream

Preheat oven to broil. Remove lobster head and and legs, rinse wel and save. Break up
lobster shell. Split lobster tail down the center, careful not to cut
all the way through.

In a large casserole dish or roasting pan, add 3 tablespoons clarified
butter, the onion, scallion, garlic, and carrot. Saute over medium heat
for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the
lobster head and legs. Saute until the shells turn bright red.

Add the brandy and flambe. Douse the flames with the wine and fish
stock. Add tomatoes. Season with salt and pepper, and bring the sauce
to a simmer. Simmer for 20 minutes.

Meanwhile, brush a broiler rack with rest of clarified butter. Place
lobster tail on rack, cut-side down. Broil for 8 minutes. Turn,
drizzle cut side with a little clarified butter and cook another 6
minutes. Remove the flesh from the shell and cut into chunks. Keep
warm on a heated serving dish.

Pass the sauce through a sieve into a small, clean pan. Add curry
powder. Whisk together egg yolks and cream. Whisk into sauce, stirring
quickly to avoid curdling. Pour sauce over lobster pieces to serve.

This recipe yields 4 servings.