Chili Lobster With Texas Toast Recipes

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At the chef Marc Forgione's restaurant Marc Forgione in the TriBeCa neighborhood of Manhattan, this dish is served as an appetizer, with small cull lobsters used as the main ingredient. Made with bigger lobsters, though, and with copious amounts of toast, it is a sweet, fiery, buttery dinner of exceptional richness and excellence, a perfect pairing for dry Champagne.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Categories     dinner, main course

Time 2h30m

Yield Serves 4

Number Of Ingredients 24

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