In a large stock pot, bring 1 gallon of water to a rolling boil. Meanwhile, adjust oven rack to middle position and preheat oven to 375°F. Once water has come to a boil, plunge lobster, claws first, into the boiling water and cook until lobster tail floats, 10–12 minutes. Do not overcook. Remove lobster from water and allow to cool prior to processing. In a medium saucepan, heat butter over medium-high heat. Add onions, celery and minced garlic then sauté 2–3 minutes or until vegetables are wilted. Add curry powder and cook 30 seconds. Remove from heat then add parsley and tarragon. Set aside to cool slightly. While lobster is cooling, line the pie shell with a double layer of foil. Gently cover the edges to prevent from burning. Fill the shell with pie weights or dried kidney beans to keep the dough from rising. Bake 25–30 minutes or until shell is dry and light in color. Do not overcook. Remove from oven and transfer to a wire rack. Remove foil and weights then allow to cool. Reduce oven temperature to 350°F. Note: The shell must still be warm when adding the filling, so move fairly quickly through the next steps. Place lobster on a cutting board, bottom-side up. Using a sharp French knife, split the lobster from head to tail fin then crack open. Remove the tail meat, set aside then remove the claws. Using the back of the knife, crack claws and remove claw meat including the knuckle meat. A seafood cracker is also excellent for this purpose. Discard shells, remove vain for the tail and chop meat into small bite-sized pieces. Spread the lobster meat evenly across the bottom the pie shell. In a glass bowl, beat eggs well then add heavy cream, sherry and nutmeg. Season to taste using salt, black pepper and granulated garlic. Using a wire whisk, blend thoroughly then add the contents of the skillet to the egg mixture, stirring to incorporate. Transfer liquid and seasonings to a 1-quart measuring cup or water pitcher. Place pie shell on a rimmed baking sheet and place on oven rack. Carefully pour custard mixture into the shell, taking care not to burn your hand, and bake until top is lightly browned and knife inserted into the center comes out clean, 45–50 minutes. Let quiche cool 1–3 hours prior to serving. However, the quiche should be served warm or at room temperature.