- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
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
Directions
- In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
- Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon 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, Riesling
