Lobster with Sauternes and Curry

Photo by Maria Robledo
Ingredients
- 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
- 4 oz. fresh ginger, unpeeled, cut into ¼-inch-thick rounds
- + 10 more ingredients
-
- 1 cup canola or other neutral oil
- 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
- Juice of ½ lime, or more to taste
- Kosher salt
- Four 1-½- to 1-¾-lb. lobsters
- ½ cup Cognac or brandy
- 3 medium carrots, unpeeled, cut into 1-inch chunks
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...
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