Recipe by Nancy Joy Evans

Pairing with Navarro 2004 Gewürztraminer, Estate Bottled

The peppy spice notes in this recipe really bring out the exotic flavors of Navarro Gewürztraminer. This is a perfect recipe for a New Years indulgence with lots of flavor to spare. This recipe works on lobster as well as shrimp so if lobster isn't readily available, that's okay.

• 2 13-1/2 ounce cans coconut milk
• 1/2 to 1 teaspoon cayenne pepper
• 2 teaspoons good quality curry powder (look for one with whole mustard seeds at your health food store)
• 1 tablespoon salt
• 4 shallots, sliced
• 5 cloves garlic, crushed
• 5 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces
• 1/4 cup chopped cilantro
• 4 1 1/2-pound Maine lobsters

(This recipe works well with lobster tails but if you can't get live Maine lobster, you may use the same recipe to grill skewered jumbo prawns.)

In a large bowl, whisk together coconut milk, cayenne pepper, curry powder and salt. Add shallots and garlic. Crush lemongrass pieces with the flat side of a heavy knife. Stir lemongrass and cilantro into coconut -milk marinade. Set aside. Dispatch lobsters and cut them completely in half lengthwise with a heavy knife. Remove claws and crack center of each joint. Place the lobster parts in a large, 4 inch-deep pan. Pour marinade over lobsters, taking care to coat well, and let them sit for 2 to 4 hours in the refrigerator. They have been allowed sit overnight on occasion. Remove lobsters from marinade, wipe off herbs, and place shell side down on a charcoal grill over medium-hot coal. Cover. Grill until flesh is pearly white, firm and slightly moist, about 6 to 10 minutes. Serve with Lemongrass dipping sauce.

Lemongrass Dipping Sauce

• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1/4 cup fish sauce (available at Korean markets and in specialty food sections)
• 1/4 cup fresh lime juice
• 2 tablespoons minced lemongrass
• 1 Kaffir-lime leaf (substitute thinly sliced lime zest if unavailable)
• 2 teaspoons chopped cilantro
• 1 teaspoon thinly sliced green onion
• 1 red Thai chili, seeded and thinly sliced

In a non-reactive saucepan, combine vinegar with 1/4 cup water, sugar, fish sauce, and lime juice. Bring to a boil over moderate heat. Add lemongrass and Kaffir-lime leaf. Reduce heat and simmer for 30 seconds. Remove from heat and place saucepan in a bowl of ice water. When cool, stir in cilantro, onion and chili to taste. Serve at room temperature.

Serves 4.