Chili Lobster, Texas Toast

Ingredients

• 4 ½# cull lobsters, claws removed
• 1c lobster stock
• 2T Sriracha
• 1T light soy sc
• 3T unsalted butter
• 1T chopped ginger
• 1T chopped garlic
• 1 lime
• 1T mint chiffonade
• 4 thick slices sourdough bread
• 2T canola oil

Method

1. preheat the oven to 350
2. bake the claws for 5min and let cool to room temp
3. remove meat from claws and knuckles and set aside
4. cut tails (w shells on) in 1in pieces
5. get a wok or large sauté pan and add  canola oil until smoking
6. add lobster tails, cook for 1min, add garlic and ginger and deglaze w lobster stock
7. remove lobster and arrange on 4 plates
8. reduce stock by half, add sriracha  and whisk butter into the wok piece by piece
9. add soy sc, and squeeze of a lime, salt and pepper to taste
10. add lobster claws and knuckle meat and finish w mint
11. spoon sauce onto plated lobster w one claw and knuckle on each plate
12. garnish each plate w a slice of toast and some scallion threads