Serves: 2
Ingredients:
1 piece fresh ginger, approximately 1 inch
2 garlic cloves, minced
3/4 cup plum wine or port, divided
2 tablespoons rice vinegar
2 tablespoons peanut oil
One 2-pound lobster, split lengthwise
2 tablespoons unsalted butter, divided
4 scallions, cut into 3/8-inch slices
1 to 2 teaspoons curry powder
1/2 cup fish stock
1/4 cup dry white wine
1 tablespoon Chinese black vinegar or balsamic vinegar
1/2 teaspoon dried hot chili flakes
1/2 cup heavy cream
Salt
Freshly ground black pepper
12 large spinach leaves
Peanut oil, for frying
Procedure:
1. Preheat the oven to 500°F.
2. Peel the ginger, reserving the peels, and cut it into thin strips. Cut the peels into coarse strips. In a small saucepan, cook the ginger and garlic with 1/2 cup of the plum wine and the rice wine vinegar until 1 tablespoon of liquid remains. Remove from the heat.
3. Place a heavy, heatproof 12-inch skillet over high heat. Add the oil, then carefully add the lobster halves, meat-side down. Cook for 3 minutes. Turn the lobsters over and add 1 tablespoon of the butter. Continue to sauté until the lobster shells get red and the butter is nutty red. Transfer the lobsters to the oven for about 10 minutes, or until the meat is just cooked. Remove from the oven, remove the lobsters from the skillet, and keep warm.
4. Add the scallions, ginger peels, and curry powder to the skillet. Over high heat, sauté the mixture for 10 to 15 seconds, then whisk in the remaining plum wine, stock, white wine, black vinegar, and chili flakes. Reduce the liquid to 1/2 cup. Add the cream and reduce it by half. Add any liquid from the julienne of ginger, then whisk in the remaining 1 tablespoon butter. Season the sauce with salt and pepper.
5. Wash the spinach, cut off the stems, and dry the leaves well. In a large pot, heat the oil to 375°F and fry the spinach until crisp. Remove to paper towels to drain. Salt lightly.
6. Crack the lobster claws with the back of a large chef’s knife. Arrange the lobster halves on a warm platter, meat-side down. Strain the sauce over the lobster, then sprinkle the sweet ginger on top. Garnish with the spinach leaves.
Book: James Beard: Best of the Best
Photo By: James Beard: Best of the Best
Source: http://www.jamesbeard.org/sites/default/files/attachments/JamesBeard_SSpreview.pdf