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.
*Note: For this recipe, you can also use a cull lobster. A cull lobster is a lobster that is missing one of its claws but is otherwise still fresh. They are perfectly fine to use if you're planning to chop up the lobster anyway, as in this recipe, and are usually a little bit cheaper.
**Note: If you're not comfortable using the knife method, you can also par-cook the lobsters in boiling water, shock them in an ice bath, and then separate the claws. Then, proceed as directed, adjusting the cooking times for the claws and tails accordingly.
For the stock
- 1/2 cup tomato paste
- 3 cups dry white wine
- 6 cups chicken stock
- 5 sprigs thyme
- 2 sprigs tarragon
- 2 shallots, julienned
- 1 bay leaf
For the lobster
- Salt and freshly ground black pepper, to taste
- 4 1/2 pounds live lobsters*
- 2 tablespoons canola oil
- 1 tablespoon minced Vidalia onion
- 1 tablespoon minced ginger
- 1 tablespoon chiffonade mint
- 3 tablespoons unsalted butter, plus more for the bread, at room temperature
- 4 thick slices sourdough bread, toasted
- 2 tablespoons chile sauce, such as Sriracha
- 1 tablespoon light soy sauce
- Juice of 1 lime
- Thinly sliced scallions, for serving
For the stock
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.
For the lobster
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.