Lobster With Creamy Curry Sauce

• 2 (8-ounce) fresh or frozen lobster tails, thawed
• 1 tablespoon butter
• 1 tablespoon peeled, minced gingerroot
• 2 teaspoons curry powder
• 1 teaspoon minced garlic
• 1/2 cup half-and-half
• 1/2 cup clam juice
• 1/4 cup Chablis or other dry white wine
• 1/4 cup ruby port wine
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon dried crushed red pepper
• Sliced green onions (optional)

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

lobster, butter, gingerroot, curry powder, garlic, clam juice, chablis, port wine, balsamic vinegar, freshly ground pepper, red pepper, green onions

Taken from www.myrecipes.com/recipe/lobster-with-creamy-curry-sauce (may not work)