Blue Ginger Black Pepper-Garlic Lobster **

From Simply Ming, found at Ming Tsai

I picked up Ming Tsai's new cookbook earlier this month and decided to try the lobster recipe.  The recipe took a bit of work.  It's a lemony-garlicy concoction. Very garlicy so beware :)

2 tablespoons grapeseed or canola oil
3-1 1/2- to 2-pound lobsters
1/2 cup dry white wine
2 cups Black Pepper-Garlic Sauce
2 large tomatoes, cut into 12-inch dice
Juice of 1 lemon
2 scallions, green and white parts, cut 1/8 inch thick

1.  With a cleaver or large, heavy knife, cut the tails from the lobsters' bodies. Twist off the claws and halve each lengthwise. Cut the tails along the joints into 4 or 5 sections.

2.  Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add half the lobster and stir-fry until the shells turn red, 3 to 4 minutes; remove and reserve. Repeat with the remaining lobster pieces. Return the reserved lobster to the wok and add the wine. Cook over high heat until the wine has reduced to 2 tablespoons, about 2 minutes. Add the Black Pepper-Garlic Sauce, tomatoes, and lemon juice, stir, and bring just to a simmer. Do not allow the mixture to boil or the sauce may break. Garnish with scallions and serve immediately.

Black Pepper Garlic Sauce
Makes 3 cups, Lasts 1 month in fridge
1 tablespoon grapeseed or canola oil
20 garlic cloves, thinly sliced
1 cup scallions, white and green parts, cut 1/8 inch thick
1 heaping tablespoon medium-ground black pepper
2 cups dry white wine
2 cups Master Chicken Broth or low-sodium canned chicken broth
2 tablespoons fish sauce (nam pla)
Juice of 1 lemon
8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces

1.  Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the garlic and stir-fry until soft, about 30 seconds. Add the scallions and black pepper, and stir. Add the wine, stock, fish sauce, and lemon juice and cook until the liquid is reduced by half, about 2 minutes.

2.  Transfer the mixture to a blender and blend on high speed to purée. With the machine running, add the butter to form a creamy sauce. Use or store.