CHILI LOBSTER WITH TEXAS TOAST
At the chef Marc Forgione's restaurant Marc Forgione in the TriBeCa neighborhood of Manhattan, this dish is served as an appetizer, with small cull lobsters used as the main ingredient. Made with bigger lobsters, though, and with copious amounts of toast, it is a sweet, fiery, buttery dinner of exceptional richness and excellence, a perfect pairing for dry Champagne.
Provided by Sam Sifton
Categories dinner, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 24
Steps:
- Preheat oven to 400. Fill a large pot with salted water and place it over high heat until it comes to a boil. Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly. (Do not discard the poaching liquid.) Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish. Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish. Lift the legs away from the shell to reveal the gills, and cut them out using scissors. Break the heads apart by hand into large pieces.
- Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking. Add the lobster heads to the pan and sauté for 3 to 4 minutes, then stir in the tomato paste to coat the shells. Add the shallots, stir to combine and put the pan in the oven. Cook for 8 to 12 minutes, or until well roasted.
- Transfer the pan to the stove. Add the wine and herbs, bring to a boil and simmer until reduced by half. Add 6 cups of the reserved lobster poaching liquid to the reduced stock. Simmer the stock for an additional 90 minutes, reducing it. Strain through a fine sieve.
- Make the chili lobster. Cut the tails into 1-inch pieces, then crack the claws and remove the meat. In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking. Add the ginger and onion and cook, stirring, for approximately 1 minute. Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot. Add the stock, and return it to a boil. Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half. Sprinkle the lobster with mint.
- To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time. Add a squeeze of lime juice, and adjust seasonings. Toast the bread, butter it generously and sprinkle with salt and pepper to taste. Cut into triangles. Spoon sauce over the lobster and garnish with sliced scallions. Serve with toast
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Jacob Ramirez
[email protected]This recipe was easy to follow and the results were delicious! The lobster was cooked perfectly and the chili sauce was flavorful and not too spicy. The Texas toast was a great addition and helped to soak up all the delicious sauce. Highly recommend!
victor cheruiyot
[email protected]This dish was a bit more work than I expected, but it was definitely worth it! The lobster was cooked perfectly and the chili sauce was amazing. The Texas toast was a great way to soak up all the sauce. Would definitely make this again for a special
Sallina Linda
[email protected]I made this recipe for a date night and it was a huge success! The lobster was cooked perfectly and the chili sauce was delicious. The Texas toast was a great way to soak up all the sauce. Would definitely make this again for a special occasion!
G Abbas
[email protected]This recipe is a winner! The chili lobster was delicious and the Texas toast was the perfect accompaniment. The recipe was easy to follow and the results were amazing. Highly recommend!
Ayomide Ayomide
[email protected]This was my first time making chili lobster and it turned out great! The recipe was easy to follow and the results were delicious. The lobster was cooked perfectly and the chili sauce was flavorful and had just the right amount of heat. The Texas toa
Chelsea Dion
[email protected]I've made this recipe several times now and it's always a hit! The lobster is always cooked perfectly and the chili sauce is amazing. The Texas toast is a great addition and helps to soak up all the delicious sauce. Highly recommend!
S_S GAMER
[email protected]This recipe was easy to follow and the results were delicious! The lobster was cooked perfectly and the chili sauce was flavorful and not too spicy. The Texas toast was a great addition and helped to soak up all the delicious sauce. Highly recommend!
Ghadah Sahli
[email protected]This dish was a bit more work than I expected, but it was definitely worth it! The lobster was cooked perfectly and the chili sauce was amazing. The Texas toast was a great way to soak up all the sauce. Would definitely make this again for a special
fizan liaqat
[email protected]I made this recipe for a date night and it was a huge success! The lobster was cooked perfectly and the chili sauce was delicious. The Texas toast was a great way to soak up all the sauce. Would definitely make this again for a special occasion!
Sarah Mwanje
[email protected]This recipe is a winner! The chili lobster was delicious and the Texas toast was the perfect accompaniment. The recipe was easy to follow and the results were amazing. Highly recommend!
Cebile Cebi
[email protected]This was my first time making chili lobster and it turned out great! The recipe was easy to follow and the results were delicious. The lobster was cooked perfectly and the chili sauce was flavorful and had just the right amount of heat. The Texas toa
HS Graphic Design
[email protected]I've made this recipe several times now and it's always a hit! The lobster is always cooked perfectly and the chili sauce is amazing. The Texas toast is a great addition and helps to soak up all the delicious sauce. Highly recommend!
Sfundo Biyela
[email protected]This dish was a bit more work than I expected, but it was definitely worth it! The lobster was cooked perfectly and the chili sauce was delicious. The Texas toast was a great way to soak up all the sauce. Would definitely make this again for a specia
Md Asadhu
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the chili lobster and the Texas toast was a great way to serve it. The recipe was easy to follow and the results were amazing!
TheClawMachine
[email protected]This recipe was easy to follow and the results were fantastic! The lobster was tender and juicy, and the chili sauce was flavorful and not too spicy. The Texas toast was a great addition and helped to soak up all the delicious sauce. Highly recommend
Runa Aktar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lobster, but I'm so glad I did! The lobster was cooked perfectly and the chili sauce was amazing. The Texas toast was the perfect finishing touch. Will definitely be making this aga
Dredan McKay
[email protected]This dish is a must-try for any seafood lover. The lobster was cooked to perfection and the chili sauce was delicious. The Texas toast was a great way to soak up all the sauce. Highly recommend!
Simon Yohannes
[email protected]I made this recipe for a special occasion and it was a hit! The chili sauce was easy to make and had a great flavor. The lobster was cooked perfectly and the Texas toast was a great addition. Everyone loved it!
Kenneth Rorke
[email protected]This chili lobster with Texas toast was an absolute delight! The lobster was perfectly cooked, tender and juicy, and the chili sauce was flavorful and had just the right amount of heat. The Texas toast was the perfect accompaniment, soaking up all th