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1
Preheat the oven to 500 degrees F.
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2
Peel the ginger, reserving the peels, and cut it into fine julienne strips.
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3
Cut the peels into coarse strips and set aside.
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4
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.
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5
Remove from the heat and reserve.
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6
Place a heavy heatproof 12-inch skillet over high heat until it is very hot.
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7
Add the oil and heat it almost to the smoking point.
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8
Carefully add the lobster halves, meat side down.
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9
Cook 3 minutes.
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10
Turn the lobster over and add 1 tablespoon of the butter.
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11
Continue to saute until the lobster shells get red and the butter is nutty red.
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12
Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked.
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13
Remove from the oven, remove the lobster from the skillet and keep warm
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14
Add the scallions, ginger peels and curry powder to the skillet.
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15
Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, chile flakes and the vinegar.
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16
Reduce the liquid to 1/2 cup.
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17
Add the cream and reduce it by half.
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18
Add any liquid from the julienne of ginger, then whisk in the 1 tablespoon of butter.
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19
Season the sauce to taste, with salt and pepper.
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20
Crack the lobster claws with the back of a large chef's knife.
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21
Arrange the lobster halves on a warm oval platter, meat side up.
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22
Strain the sauce over the lobster, then sprinkle the sweet ginger on top.
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23
Garnish with Fried Baby Spinach Leaves.
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24
Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
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25
In a large saucepan, heat the oil.
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26
In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
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27
Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches.
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28
Add the bouquet garni and bring the liquid to a boil.
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29
Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes.
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30
Strain the stock into a clean saucepan.
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31
Bring it to a boil and reduce it over moderate heat to 1 quart.
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32
Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks.
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33
Fried Baby Spinach Leaves: Wash some large spinach leaves, cut off the stems and dry them well.
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34
Heat peanut oil to 375 degrees F, and in it, fry the spinach until crisp and translucent.
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35
Be careful not to get splattered.
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36
Remove the leaves to paper towels to drain and salt them lightly (just like potato chips).
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37
The spinach should have a jade green color.
