I also learned how to work with deep veal and lobster fonds and glace de volailles to add depth to my sauces. I use classic stocks. I combine reductions of chile oils with demi-glace to achieve heat and flavor. I don't want the hottest wasabi possible. Feel the heat, yes, but also taste the meat.
Fine cooking is all about balance.
The lobster could easily be overpowered in less skilled hands than his. By confining the chipotle to the marinade, he takes advantage of the depth it adds to the dish, without letting it dominate. The heat in the Southwestern Blackened Ahi Tuna is in the wasabi rice salad that accompanies the tuna, not the tuna itself. This gives the diner the choice of how hot, at any given moment, he wants each mouthful to be. This is very similar to the way heat is used in the Yucatan, where habanero salsas are served on the side of the plate, rather than blanketing the fruit-marinated meat or poultry.