To prepare the curried crabmeat, heat a 2-1/2 qt. Calphalon saucepan over medium-high heat. When the rim of the pan is hot-to-the-touch, add the sesame oil, shallots, ginger, and garlic. Cook for 2 to 3 minutes, until lightly caramelized (golden brown and aromatic).
Add carrot and peppers and continue cooking for 1 to 2 minutes.
Add curry paste and turmeric. Cook and stir an additional minute, until well blended and fragrant.
Lower heat and stir in the yogurt. Bring this mixture barely to a boil and add the crabmeat. Stir in cilantro. Season with salt and pepper and transfer to a Calphalon fondue pot.
To serve, skewer a chunk of lobster on a fondue fork and dunk it into the curried crab sauce.