Chili LobsterChili Lobster

The recipe Chili Lobster could satisfy your American craving in about 1 hour. One portion of this dish contains approximately 17g of protein, 7g of fat, and a total of 155 calories. For $1.75 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. The Super Bowl will be even more special with this recipe. It works well as a rather cheap main course. It is brought to you by Food and Wine. Head to the store and pick up sambal oelek, ketchup, sambal oelek, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. Users who liked this recipe also liked Cajun Lobster Pasta, Lobster Macaroni and Cheese, and Tarragon Lobster Cocktails.

Ingredients

Cooking Instructions

1. 01

   In a large pot of boiling water, cook the baby bok choy until it's bright green, about 1 minute. Using a slotted spoon, transfer the bok choy to a large rimmed baking sheet and pat dry with paper towels. Cover the baking sheet with foil.

2. 02

   Bring the pot of water back to a boil.

3. 03

   Add the lobsters and cook until they're bright red all over, about 7 minutes.

4. 04

   Transfer the lobsters to another large rimmed baking sheet and let cool slightly. Twist the tails off of the lobster bodies; crack the claws and knuckles and remove the meat. Using scissors, cut along the underside of the tail shells and remove the meat.

5. 05

   Remove and discard the dark intestinal veins; cut the tails into 2-inch pieces. Arrange the lobster meat on the baking sheet, cover with a moistened kitchen towel and then cover tightly with foil.

6. 06

   Preheat the oven to 37

7. 07

   In a medium skillet, heat the vegetable oil.

8. 08

   Add the chopped garlic and cook over moderately low heat until golden brown, about 4 minutes.