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
Copyright 2000, Ming Tsai, All Rights Reserved
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