Chili Lobster and Texas Toast

Adapted by
January 2015
Yield: 4 servings


Lobster Stock Emulsion
2 cups lobster stock
½ cup sriracha
2 tablespoons low-sodium soy sauce
Juice of 2 limes
6 ounces unsalted butter, cubed
Chili Lobster
¼ cup canola oil
Four 1-pound lobsters
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped onion
To Assemble and Serve
4 thick slices brioche or sourdough bread
kosher salt
Ground black pepper
2 tablespoons mint chiffonade
2 tablespoons thinly sliced scallions, green parts only, soaked in ice water


Lobster Stock Emulsion

In a saucepot, bring the lobster stock to a simmer and add sriracha and soy sauce. Cube by cube, whisk in butter until emulsified (or transfer to blender to emulsify). Finish with the lime juice and season with salt. Blend thoroughly with an immersion blender and reserve. (The sauce may seem too spicy at first, but the sweetness of the lobster will help balance it.)

Chili Lobster

Bring a large pot of salted water to boil. Remove tails from lobster bodies and cut tails into 1-inch pieces while still in their shells. Remove the claws and place them in the pot of boiling water. Simmer 4 minutes. Transfer claws to an ice bath. When cool, remove meat from claws and knuckles and reserve. Season lobster tails with salt on both sides. In a wok or a large sauté pan over high flame, heat just enough oil to cover the bottom of the pan. Just before it starts to smoke, add lobster tails, reduce heat to medium, and cook for 1 minute, undisturbed. Add ginger and onion and cook 30 seconds, stirring. Add Lobster Stock Emulsion and deglaze pan, scraping the brown bits off the bottom of the pan with a wooden spoon. Reduce heat to low and cook for 1 more minute or until lobster is cooked through. Remove lobster tails from sauce and distribute among four bowls. Add the claw and knuckle meat to the same pan and reduce the remaining sauce until it thickens slightly, about 2 minutes.

To Assemble and Serve

While sauce is reducing, butter the bread slices with the remaining butter and season with salt and pepper. Cut each bread slice diagonally and toast in toaster oven until golden brown. Taste the lobster sauce and season with more salt and pepper, if needed. Add claw and knuckle meat to bowls. Finish with mint and scallions. Divide sauce evenly among the four bowls and serve lobster with Texas toast on the side—to mop up the sauce.