Chili Lobster and Texas Toast - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marc Forgione
This spicy lobster dish from Michelin Star recipient and Iron Chef, Marc Forgione's new cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, is the wildly popular signature menu item that is actuall
Ingredients
- 4 1/2 lb. cull lobsters
- 2 tbsp. canola oil
- 1 tbsp. garlic
- 1 tbsp. ginger
- 1 c. lobster stock
- 2 tbsp. sriracha
- 3 tbsp. unsalted butter
- 1 tbsp. light soy sauce
- 1 lime
- kosher salt
- Freshly ground pepper
- 1 tbsp. mint
- 4 slice sourdough bread
- scallion
Instructions
- 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.
- 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.
- 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.
- 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.
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