Chili Lobster With Texas Toast Recipe - NYT Cooking

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.
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.

Texas Toast Recipe - NYT Cooking

Chili Lobster with Texas Toast Recipe on Food52

Chili Lobster With Texas Toast Recipe - NYT Cooking

Maine Coast Lobster Rolls Recipe - NYT Cooking

Fettuccine With Lobster and Zucchini Recipe - NYT Cooking

Chile Crisp in under 10 minutes 🌶 #nytcooking

Maine Coast Lobster Rolls Recipe - NYT Cooking

Smoky Lobster Salad With Potatoes Recipe - NYT Cooking

Get the recipe for Buttermilk Sugar Biscuits at the link in bio #flaky

Chili Lobster for Father's Day - The New York Times

Chili Lobster With Texas Toast Recipe - NYT Cooking