In a large stock pot, bring 3 C. of water and 1 C. of white wine to a boil
Cut open the underbelly portion of lobster and place lobster into boiling liquid
Cook for about 10 minutes give or take, depending on size of individual lobsters.
Meanwhile, add 1 Tbsp of ghee to hot pan and add onions, cook until translucent
Once lobster is done, fish out of pot and let cool
Once cooled, break shells open, remove flesh and set aside (I recommend doing this over the pot to catch any excess liquid as you are using it to create a stock/broth)
When onions are done add them into the stock pot and simmer
Peel ginger
Add garlic, ginger and jalapeƱo to small food processor or blender and pulse till minced, you should have a paste like substance. (If you don't have either appliance a fine mince will suffice)
Add a small amount of ghee or butter back into the saucepan you used to cook the onions
Add garlic, ginger, jalapeno paste and cook on medium until lightly browned and aromatic
Once cooked, add paste into stock pot with broth and onions
Add chicken stock and bring to a boil
Using an immersion blender, blend stock until consistency is smooth and bring boil to a simmer
Add coconut cream and red curry paste and immersion blend lightly to combine coconut cream, curry paste and broth
Add crushed tomatoes, honey and juice of half of lime
Roughly chop cooled lobster meat and add to pot
Simmer for 10-15 minutes
Salt and pepper to taste