#mingtsai

© Con Poulos

DIY Happy Hour: Star chef Ming Tsai’s delicious chile-and-ginger flavored sliders are great with a slightly hoppy pale ale.

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:

AARP Media's Photo Editor, Caitlin Peters, traveled to NYC for a feature photo shoot appearing in the current issue of AARP The Magazine.   She hired Photographer Yunhee Kim, food stylist Maggie Ruggiero, and prop stylist Pamela Duncan Silver to get the job done.

First things first, the team styles the opener on set.

Yunhee makes some adjustments to the opener after looking through the camera.

Meanwhile, Maggie, and her assistant, are prepping food in the kitchen for the next shot.

Yunhee uses a "Polaroid" board, something we haven't seen, since, well, the days of Polaroids themselves (ah, memories!).  It was a great tool to work with when you have so many shots to complete.

Yunhee and her assistant at the retouching station adding the finishing touches to the images.  It all came together beautifully in the below layout by AARP Media's Art Director, Lesley Q. Palmer: