Ingredients
4 1/2 lb. cull lobsters
2 tbsp. canola oil
1 tbsp. garlic
1 tbsp. ginger
1 c. lobster stock
2 tbsp. sriracha
3 tbsp. unsalted butter
1 tbsp. light soy sauce
1 lime
kosher salt
Freshly ground pepper
1 tbsp. mint
4 slice sourdough bread
scallion
Preparation
Step 1Preheat the oven to 350 degrees F. Bake the lobster claws for 5 minutes then let them cool to room temperature. Remove the meat from the claws and knuckles and set it aside.Step 2Cut the lobster tails, shell-on, into 1-inch pieces. Heat the canola oil in a wok or large sauté pan until it’s smoking. Add the lobster tails and cook for 1 minute. Add the garlic and ginger, then deglaze the pan with the lobster stock. Remove the lobster tails and arrange them on 4 plates.Step 3Reduce the lobster stock by half, then add the sriracha. Whisk in the butter, piece by piece. Add the soy sauce and a squeeze of lime juice, then salt and pepper to taste. Add the lobster claw and knuckle meat, then finish with the mint.Step 4Spoon the sauce onto the plated lobster, adding one claw and one knuckle to each plate. Garnish the plate with a slice of toast and some scallion threads. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
From: Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant © 2014 by Marc Forgione. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buy the book
