Chili Lobster with Texas Toast

Directions

1. 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
2. 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.
3. 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.
4. 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!