Ingredients

FOR SHORTCAKE

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons very cold butter, cubed
• 1 cup buttermilk
• 1/4 cup heavy cream

FOR LIME VANILLA RUM SAUCE

• 1/2 cup lime juice
• 1/2 cup rice wine vinegar
• 1/4 cup Angostura 5 years old rum
  
• 1 serrano chile, seeded and finely chopped
• 1/2 vanilla bean, split lengthwise
• 1/4 cup finely chopped shallots
• 1 tablespoon finely sliced fresh ginger
• 1/2 pound unsalted butter, softened
• kosher salt
• freshly ground black pepper

FOR CURRIED SHALLOTS

• 8 shallots
• 1 teaspoon finely chopped fresh ginger
• 1 serrano chile, seeded and finely chopped
• 1 teaspoon turmeric
• 1 tablespoon Madras curry powder
• 1 teaspoon kosher salt
• 1 cup rice wine vinegar

FOR LOBSTER:

• 3 1 1/4 lb lobsters, boiled and meat removed
• 1/2 pound butter

Directions

• For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together. Roll the dough to a 1/2-inch thickness and cut with a 3-inch round cutter. Make 12 cakes. Brush with cream and bake until lightly brown, about 15 minutes. Cool on a rack.
•  Combine the lime juice, vinegar, rum, chile, vanilla bean, shallots, and ginger in a saucepan for the lime vanilla rum sauce. Cook on medium heat until reduced by two-thirds. Reduce the heat to low and whisk in the softened butter—season with salt and pepper to taste. Strain through a fine sieve and discard solid ingredients. The sauce can be held warmly for up to 1 hour.
• For the curried shallots, Combine all the ingredients in a stainless steel pot and boil. Turn off the heat and cool. The shallots can be made a day ahead and kept in the refrigerator.
• For the lobster, Split each tail in half. Melt the butter over medium heat. Add the lobster and heat gently until warmed through 3 to 4 minutes.
•  Spoon half the sauce evenly onto six warm plates to assemble the dish. Split each shortcake and place the bottom half on each plate. Top each shortcake with one-half of a tail, a claw, and knuckle meat. Top with the remaining sauce and then with the top of the shortcake. Divide the curried shallots among the plates.