Garlic-Black Pepper Lobster w/ Lemongras
Source of Recipe
Copyright, 2000, Ming Tsai
List of Ingredients
Yield: 4 servings
3 1-2 pound lobsters, head off, claws cut in half, tail cut into 4-5 medallions (shell on)
20 garlic cloves, thinly sliced
2 cups sliced scallions (save 1/4-cup of sliced green scallions for garnish)
2 Tbs. ground black pepper (medium ground)
2 cups white wine
2 cups chicken stock
1/4-cup fish sauce
4 Tbs. butter
salt to taste
canola oil to cook
Recipe
In a large, hot sautee pan coated well with oil, sautee the lobster.
Add the garlic, scallions, and black pepper.
Add the butter and check for seasoning.
Lemongrass Fried Rice
Ingredients:
1 fine diced yellow onion
1/2-Tbs. minced garlic
1/2-Tbs. minced ginger
3 stalks lemongrass, minced, white part only
4 cups cooked jasmine rice
juice of 1 lemon
salt to taste
canola oil to cook
Directions:
In a saucepan on high heat coated with oil, sweat the onions, garlic and lemongrass.
Season.
Add the rice and sautee for 3-5 minutes until hot.
Add juice and check for seasoning.
Plating: On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
Wine: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riseling.
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