Chile Lobster

4 from 1 ratings

Executive chef Marc Forgione, known for his Chicken Under a Brick at his self-titled restaurant in New York City, offers up a fine, Asian-inspired lobster dish that's a great way to impress a crowd. Try pairing this dish with a nice glass of fruity riesling, which will help temper that hint of spice. Click here to see How to Best Kill a Lobster.

Servings

servings

Ingredients

1/2 cup tomato paste
3 cup dry white wine
6 cup chicken stock
5 sprig thyme
2 sprig tarragon
2 shallots, julienned
1 bay leaf
salt and freshly ground black pepper, to taste
4 1/2 pound live lobsters*
2 tablespoon canola oil
1 tablespoon minced vidalia onion
1 tablespoon minced ginger
1 tablespoon chiffonade mint
3 tablespoon unsalted butter, plus more for the bread, at room temperature
4 thick slices sourdough bread, toasted
2 tablespoon chile sauce, such as sriracha
1 tablespoon light soy sauce
juice of 1 lime
thinly sliced scallions, for serving

Directions

Combine all of the ingredients in a medium-sized pot and bring to a simmer over medium heat. Cook for about 30 minutes or until the flavors meld. Remove from heat, strain, and set aside.
Dispatch the lobsters using a knife and separate the claws from the bodies.**
In a pot, bring enough water to just cover the claws and a pinch of salt to a boil over high heat. Add the claws and boil for 4 minutes. Meanwhile, prepare an ice bath. When the claws are done, drain and place in the ice bath. Once cooled, crack the claws and extract the meat.
Cut the tails (keeping their shells) into 1-inch pieces. In a wok or a large skillet, heat the canola oil over high heat until smoking. Add the lobster tails, reduce heat to medium, and cook for 1 minute. Add the onion and ginger and cook for 30 seconds. Add 1 cup of the stock and deglaze.
Transfer the lobster pieces to serving plates, leaving the stock in the pan. Divide the claws and knuckle meat among the plates as well. Top with the mint chiffonade. Spread butter on the toast and season with salt and pepper, to taste. Cut from corner to corner to make 2 pieces from each slice.
Reduce the stock mixture by ½, then add the chile sauce and whisk the butter into sauce, 1 tablespoon at a time. Add the soy sauce and lime juice, and season with salt and pepper, to taste. Spoon the sauce over the lobster onto each plate and serve each with a slice of toast and some scallion threads.