Lunchbreak: Chef Marc Forgione makes chili lobster and Texas toast

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Marc Forgione

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Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant

Chili Lobster and Texas Toast

4 1/2# cull lobsters, claws removed
1 c lobster stock
2 Tbs Sriracha
1 Tbs light soy sauce
3 Tbs unsalted butter
1 Tbs chopped ginger
1 Tbs chopped garlic
1 lime
1 Tbs mint, chiffonade
4 thick slices sourdough bread
2 Tbs canola oil

Preheat the oven to 350. Bake the claws for 5 minutes and let cool to room temperature. Remove meat from claws and knuckles and set aside. Cut tails (with shells on) in 1-inch pieces. Get a wok or large sauté pan and add  canola oil until smoking. Add lobster tails, cook for 1 minute, add garlic and ginger and deglaze with lobster stock. Remove lobster and arrange on 4 plates. Reduce stock by half, add sriracha  and whisk butter into the wok piece by piece. Add soy sauce, and squeeze of a lime, salt and pepper to taste. Add lobster claws and knuckle meat and finish with mint. Spoon sauce onto plated lobster with one claw and knuckle on each plate. Garnish each plate with a slice of toast and some scallion threads.

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