Captain Geoff Thomas and Chef Ming Tsai trapping lobsters in Gloucester, Mass.

Ingredients:

Yield: 4 servings

3 1-2 pound lobsters, head off, claws cut in half, tail cut into 4-5 medallions (shell on)
20 garlic cloves, thinly sliced
2 cups sliced scallions (save 1/4-cup of sliced green scallions for garnish)
2 Tbs. ground black pepper (medium ground)
2 cups white wine
2 cups chicken stock
1/4-cup fish sauce
4 Tbs. butter
salt to taste
canola oil to cook

Directions:

1. In a large, hot sautee pan coated well with oil, sautee the lobster.
   
2. Add the garlic, scallions, and black pepper.
   
3. Add the butter and check for seasoning.

Lemongrass Fried Rice

Ingredients:

1 fine diced yellow onion
1/2-Tbs. minced garlic
1/2-Tbs. minced ginger
3 stalks lemongrass, minced, white part only
4 cups cooked jasmine rice
juice of 1 lemon
salt to taste
canola oil to cook

Directions:

1. In a saucepan on high heat coated with oil, sweat the onions, garlic and lemongrass.
   
2. Season.
   
3. Add the rice and sautee for 3-5 minutes until hot.
   
4. Add 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, Riseling.

Copyright, 2000, Ming Tsai, All Rights Reserved