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1
Preheat oven to 400.
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2
Fill a large pot with salted water and place it over high heat until it comes to a boil.
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3
Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly.
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4
(Do not discard the poaching liquid.)
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5
Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish.
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6
Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish.
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7
Lift the legs away from the shell to reveal the gills, and cut them out using scissors.
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8
Break the heads apart by hand into large pieces.
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9
Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking.
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10
Add the lobster heads to the pan and saute for 3 to 4 minutes, then stir in the tomato paste to coat the shells.
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11
Add the shallots, stir to combine and put the pan in the oven.
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12
Cook for 8 to 12 minutes, or until well roasted.
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13
Transfer the pan to the stove.
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14
Add the wine and herbs, bring to a boil and simmer until reduced by half.
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15
Add 6 cups of the reserved lobster poaching liquid to the reduced stock.
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16
Simmer the stock for an additional 90 minutes, reducing it.
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17
Strain through a fine sieve.
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18
Make the chili lobster.
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19
Cut the tails into 1-inch pieces, then crack the claws and remove the meat.
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20
In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking.
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21
Add the ginger and onion and cook, stirring, for approximately 1 minute.
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22
Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot.
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23
Add the stock, and return it to a boil.
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24
Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half.
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25
Sprinkle the lobster with mint.
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26
To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time.
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27
Add a squeeze of lime juice, and adjust seasonings.
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28
Toast the bread, butter it generously and sprinkle with salt and pepper to taste.
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29
Cut into triangles.
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30
Spoon sauce over the lobster and garnish with sliced scallions.
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31
Serve with toast
