Chili Lobster and Texas Toast

1 . Stage

Preheat the oven to 350 degrees F. Bake the lobster claws for 5 minutes then let them cool to room temperature. Remove the meat from the claws and knuckles and set it aside.

2 . Stage

Cut the lobster tails, shell-on, into 1-inch pieces. Heat the canola oil in a wok or large sauté pan until it's smoking. Add the lobster tails and cook for 1 minute. Add the garlic and ginger, then deglaze the pan with the lobster stock. Remove the lobster tails and arrange them on 4 plates.

3 . Stage

Reduce the lobster stock by half, then add the sriracha. Whisk in the butter, piece by piece. Add the soy sauce and a squeeze of lime juice, then salt and pepper to taste. Add the lobster claw and knuckle meat, then finish with the mint.

4 . Stage

Spoon the sauce onto the plated lobster, adding one claw and one knuckle to each plate. Garnish the plate with a slice of toast and some scallion threads. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.