#chefmingtsai

Boston is rich with scrumptious restaurants and award-winning chefs, and Celebrity Chef Ming Tsai has proven to be a local favorite.

Try your culinary expertise on Ming's famous Garlic Black Pepper Lobster with Lemongrass Fried Rice, and you could be entered to win some free Subaru gear!

So, how do you throw your chef's hat into the ring?

1. Check out Ming's recipe below. 2. Recreate this dish at home, for yourself, friends or family. 3. Tweet @SubaruOfNewEng or Instagram @SubaruOfNewEngland a photo of your delicious masterpiece using #SNEMing and you will be entered to win!

Winners will be chose at random, and announced on March 10, 2015. Good luck, and we can't wait to see your creative culinary skills!

LOBSTER INGREDIENTS

This recipe makes 4 servings.

3 each 1 1/2 pound lobsters head off, claws cut in half, tail cut in 4-5 medallions (Shell on and save heads for plating)

20 garlic cloves, thinly sliced

2 cups sliced scallions (save 1/4 cup of sliced green scallions for garnish)

3 tablespoons ground black pepper (medium ground)

2 cups white wine

2 cups chicken stock

1/2 cup fish sauce

1 cup small diced tomatoes

1 stick butter, cut into 1/2 inch slices

1 lemon halved

Kosher salt to taste

Canola oil for cooking

In a large, hot saute pan coated well with oil, saute the lobster.  Add the garlic, scallions and black pepper.  Deglaze with wine and add chicken stock and fish sauce.  Let reduce by 3/4, 3-5 minutes.  Remove lobster and transfer to warm platter. Add tomatoes and butter and check for seasoning.  Reduce and stir quickly to emulsify. Squeeze in juice of 1/2 lemon.  Coat on lobster, serve immediately.

LEMONGRASS FRIED RICE

This recipe makes 4 servings.

1 fine diced yellow onion

1/2 tablespoon minced garlic

1/2 tablespoon minced ginger

3 stalks lemongrass, minced, white part only

4 cups cooked jasmine rice

Juice of 1 lemon

Kosher salt and freshly ground black pepper to taste

Canola oil for cooking

In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemongrass.  Season with kosher salt and freshly ground black pepper.  Add the rice and saute for 3-5 minutes until hot.  Add the lemon juice and check for seasoning.

To serve:

Seven years ago I was working my first real job. A fancy college degree and $20,000 in debt later (could have been worse) I wasn't making much money. A night out for dinner usually meant soup at Au Bon Pain.

Then our office decided to have dinner at Ming Tsai's Blue Ginger for our holiday outing. It was that experience that sent me on all future foodie adventures. A few bites into the Miso-Sake Marinated Butterfish it was clear that I had been missing out on something.

During that visit Ming came to our table to say hello and make sure we were enjoying our meal. I've seen him do the same at every visit since. Even as a celebrity chef he has ease about him that makes him everyone's friend and neighbor in Boston. So, it was no surprise that Ming would be part of bringing us Boston Bites Back. In an effort to raise $1 million for the The  One Fund, 100 chefs came together at Fenway Park for a night of great food, drink, and most importantly company.

The event seemed to come together seamlessly, though I'm sure it was no small feat. Walking into the concourse and seeing the signs for so many delicious restaurants was awesome!

Favorites of the night were TORO, Clio, Petit Robert Bistro, Sweet Cheeks, and Harvest. Disclaimer: We did not eat anything from the amazing chefs at Ming's restaurants.

The Salty Pig blew me away with this pretty dish.

In one little bite I got creamy, refreshing, salty, and a little kick at the end. This is what they mean when they talk about layering flavors.

After we were sufficiently full we went out onto the warning track. We sat in the dugout, posed with Wally, touched the Green Monster, took photos for strangers and chefs. 

Wednesday night was a magical night at Fenway. There was no crack of the bat, no starting lineup, no Monster Dogs. There was great food (including lobster corn dogs), drinks, laughter, and above all there was an inspiring sense of community that will never be broken. 

Thank you to Ming Tsai, Ken Oringer, Governor Patrick, Mayor Menino, all the talented chefs and their teams. Thank you to ARAMARK and all the Fenway staff. Thanks to everyone who promoted, tweeted and attended this amazing event.

I'm looking forward to trying Blue Dragon on a future foodie adventure.