Lobster with Sauternes and Curry

Ingredients

• Juice of ½ lime, or more to taste
• 2 garlic heads, in their skins, cut in half horizontally
• 2 cups heavy cream, preferably not ultrapasteurized
• 2 Tbs. unsalted butter, softened at room temperature
• Freshly ground black pepper
• One 750 ml bottle Sauternes or other sweet wine, such as Muscat or Loupiac
• 3 medium Spanish onions, unpeeled, cut into large chunks
• + 10 more ingredients
• • 4 oz. fresh ginger, unpeeled, cut into ¼-inch-thick rounds
  • 1 tablespoon tomato paste (omit if lobster stock is used)
  • 2 Tbs. mild curry powder, preferably Sun Brand Madras curry
  • 8 cups fish stock, lobster stock or chicken stock
  • 2 Tbs. fresh basil (preferably Thai) cut into chiffonade or ¼ cup fresh cilantro leaves
  • Kosher salt
  • Four 1-½- to 1-¾-lb. lobsters
  • ½ cup Cognac or brandy
  • 3 medium carrots, unpeeled, cut into 1-inch chunks
  • 1 cup canola or other neutral oil

Bring a large pot of salted water to a boil. Kill the lobsters quickly by holding each one to face you, then driving a knife between the eyes and pulling it down through the head, like a lever. (Watch a video of this technique.)Using a heavy knife, split the lobster heads in half down the middle...

View full recipe at Fine Cooking