Lobster with Sweet Ginger

1 piece fresh ginger, approximately 1-inch
2 cloves garlic, minced
3/4 cup plum wine or Port
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 (2-pound) lobster, split lengthwise
2 tablespoons unsalted butter
4 scallions, cut into 3/8-inch slices
1 to 2 teaspoons curry powder
1/4 cup dry white wine
1/2 cup fish stock, recipe follows

1/2 teaspoon dried hot chili flakes
1 tablespoon Chinese black vinegar or balsamic vinegar
1/2 cup heavy cream
Salt
Freshly ground black pepper
Fried Spinach Leaves, recipe follows

Preheat the oven to 500 degrees F.

Peel the ginger, reserving the peels, and cut it into fine julienne strips. Cut the peels into coarse strips and set aside.

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 and reserve.

Place a heavy heatproof 12-inch skillet over high heat until it is very hot. Add the oil and heat it almost to the smoking point. Carefully add the lobster halves, meat side down. Cook 3 minutes. Turn the lobster over and add 1 tablespoon of the butter. Continue to saute until the lobster shells get red and the butter is nutty red. Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked. Remove from the oven, remove the lobster from the skillet and keep warm.

Add the scallions, ginger peels and curry powder to the skillet. Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, chili flakes and the vinegar. Reduce the liquid to 1/2 cup. Add the cream and reduce it by half. Add reserved liquid from the julienne of ginger, then whisk in the remaining 1 tablespoon of butter. Season the sauce to taste, with salt and pepper.

Crack the lobster claws with the back of a large chef's knife.

Arrange the lobster halves on a warm oval platter, meat side up. Strain the sauce over the lobster, then sprinkle the sweet ginger on top. Garnish with Fried Baby Spinach Leaves.

Yield: 2 servings

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