This recipe was adapted from Iron Chef Marc Forgione's to die for Lobster Appetizer with an eye towards making it fast and accessible to the home cook. Texas Toast provides a wonderful vehicle for sopping up the spicy and herbaceous Chili Sauce. For more on the inspiration for this recipe, check out http://www.neurotickitchen.com/2013/01/chef-wayreal-way-marc-forgiones-chili.html ENJOY! —Neurotic Kitchenista
2 as a hearty appetizer or light main course
Lobster Tails - Four 4 Ounce Tails (defrosted if frozen)
Lobster Stock - Or prepare your own Mock Lobster Stock according to the below* (Last two ingredients)
Regular Soy Sauce
Minced Fresh Ginger
Mint, cut into a chiffonade
Scallions, green parts only, thinly sliced lengthwise into skinny threads (optional)
Thick Slices of Sourdough, Toasted
Salt to taste
Pepper to taste
Water - Optional, for homemade mock Lobster Stock
Container of Glace de Fruits de Mer seafood concentrate - from "More than Gourmet" (available at many gourmet markets)
In This Recipe
If you are making your own mock Lobster stock combine the last two ingredients - the 1.5 oz. container of Glace de Fruits de Mer (More than Gourmet) with 3.75 Cups of water over heat. Stir to combine and set aside. You'll need one cup of Stock for this recipe so adjust if you don't want to have extra
If you haven't already, toast the Sourdough and set aside.
Using a kitchen scissor, clip all the tiny legs off the underside of the Lobster Tails.
Place Tails on a cutting board and cut, keeping the shell on, into 1 inch pieces. Note that it is easiest to cut through the crease in the shell segments and it requires a little elbow grease.
Over a medium flame, add Canola Oil to a Large Saute Pan or Wok and heat until the oil begins to smoke. Add the Lobster Tail pieces carefully (the oil may spit) and cook about 1 minute, stirring. Flip pieces over and cook for another minute. Toss the Garlic and Ginger into the wok and deglaze the wok by adding 1 Cup of Lobster Stock. Remove Lobster to a plate.
Turn flame up just a bit and allow Stock to reduce by half. This should take a few minutes but make sure to keep your eye on it. Next, add Sriracha (less if you are spice sensitive), and whisk in the Butter, tablespoon by tablespoon, into the wok. Stir to combine. Add Soy Sauce, several generous squeezes of the Lime, and Salt and Pepper according to your taste. Turn off the flame and toss Lobster back into Wok and give it a quick stir to coat. To Plate: Portion out Lobster Pieces into two bowls. Pour equal amounts of Chili Sauce over each serving. Perch 2 Slices of Texas Toast on the rim of each bowl. Garnish the Toast with Scallion Threads and the Lobster with the chiffonade of Mint. Serve with fish forks and enjoy!