Garlic-Black Pepper Lobster with Lemon Grass Fried Rice

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3 (1 to 2 pound) lobsters, head off, claws cut in half, tail cut into 4 or 5 medallions (shell on)

20 garlic cloves, thinly sliced

2 cups sliced scallions (save 1/4 cup of sliced green scallions for garnish)

2 tablespoons ground black pepper, medium ground

2 cups white wine

2 cups chicken stock

1/4 cup fish sauce

4 tablespoons butter

Salt, to taste

Canola oil, to cook

Lemon grass fried rice:

Canola oil, to cook

1 finely diced yellow onion

1/2 tablespoon minced garlic

1/2 tablespoon minced ginger

3 stalks lemon grass, minced, white part only

4 cups cooked jasmine rice

1 lemon, juiced

Salt, to taste