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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reatuhan AiI2
[email protected]This recipe was a waste of time. The lobster was not cooked properly and the chili sauce was too spicy.
Arman siddik Riyad
[email protected]This recipe was not very good. The lobster was tough and the chili sauce was too sweet.
Tequila Armstrong-Hicks
[email protected]This recipe was just okay. The lobster was a bit dry and the chili sauce was not very flavorful.
Miguel Munzara
[email protected]This recipe was a disaster. The lobster was undercooked and the chili sauce was burnt.
oShinigamio
[email protected]This recipe was not worth my time or money. The lobster was not fresh and the chili sauce was watery.
Arif Saeed
[email protected]I would not recommend this recipe. The lobster was tough and the chili sauce was too spicy.
Khn Niazi
[email protected]This recipe was a complete fail. The lobster was overcooked and the chili sauce was bland.
ReeseDropEmOff
[email protected]This chili lobster recipe was amazing! The lobster was tender and juicy, and the chili sauce was flavorful and spicy. I will definitely be making this again.
ApostleRayLive
[email protected]This chili lobster recipe was easy to follow and the lobster was cooked perfectly. The chili sauce was also very good, but I would have liked it to be a bit spicier.
mudasir majeed
[email protected]This chili lobster recipe was a bit too spicy for me, but my husband loved it. He said the lobster was cooked perfectly and the chili sauce was very flavorful.
Amir mehmood
[email protected]This chili lobster recipe was amazing! The lobster was tender and juicy, and the chili sauce was flavorful and spicy. I will definitely be making this again.
Sh Aimon
[email protected]This chili lobster recipe was easy to follow and the lobster was cooked perfectly. The chili sauce was also very good, but I would have liked it to be a bit spicier.
Kasandra Mendoza
[email protected]I tried this chili lobster recipe and the lobster was a bit overcooked, but the chili sauce was very good.
Henry 2k7
[email protected]This chili lobster recipe was a bit too spicy for me, but my husband loved it. The lobster was cooked perfectly and the chili sauce was very flavorful.
Melton Chakma
[email protected]This chili lobster recipe is a keeper! The lobster was tender and juicy, and the chili sauce was flavorful and spicy. I served it with Texas toast and it was a perfect meal.
Sualisu zidane
[email protected]This was my first time making chili lobster and it turned out great! The recipe was easy to follow and the lobster was cooked perfectly. The chili sauce was also very good, with just the right amount of heat.
Anwar gadoon
[email protected]I've made this chili lobster recipe several times and it's always a crowd-pleaser. The lobster is always cooked to perfection and the chili sauce is packed with flavor. It's a bit spicy, but not too much.
Ralph Hodges
[email protected]This chili lobster recipe was a hit! The lobster was cooked perfectly and the chili sauce was flavorful and delicious. I served it with Texas toast, which was the perfect accompaniment.