Lobster with Creamy Curry Sauce

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 tablespoon butter 
• 0.3 cup chablis wine dry white
• 0.5 cup bottled clam juice 
• 2 teaspoons curry powder 
• 1 teaspoon garlic minced
• 1 tablespoon gingerroot minced peeled
• 0.5 cup half-and-half 
• 16 ounce lobster tail pieces fresh thawed
• 0.3 teaspoon pepper freshly ground
• 0.3 cup ruby port wine 
• 0.3 teaspoon pepper dried red crushed

Equipment

• frying pan
• knife

Directions

1. Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife.
2. Heat butter in a large skillet over medium heat until butter melts.
3. Add lobster tail halves, cut side down. Cook 4 minutes on each side or until lobster is done.
4. Remove lobster from skillet, and keep warm.
5. Add gingerroot, curry powder, and garlic to skillet.
6. Saute over medium-high heat 2 to 3 minutes.
7. Add half-and-half and next 6 ingredients; stir well. Cook over medium-high heat, stirring constantly, 10 to 12 minutes or until mixture is reduced to 1/2 cup.
8. Spoon 1/4 cup curry mixture onto each individual serving plate.
9. Place 2 lobster tail halves, cut side down, on each plate.
10. Garnish with green onions, if desired.