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. Sam Sifton

Full Recipe

Chili Lobster With Texas Toast - Biga

Author

Sam Sifton | 2012-06-17

Source

https://cooking.nytimes.com/recipes/12544-chili-lobster-with-texas-toast

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