a cookbook with over 170 recipes, "Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant."
It is heartwarming to know that every recipe in there was tested by his Mother! To find his cookbook on Amazon click HERE.
One of his fan favorite fun dishes is bacon and banana infused whiskey. He refers to this creation as the Elvis Presley Whiskey. Fun and engaging, this Iron Chef has the skill and personality to excite and entertain the crowd.
4 1/2# cull lobsters, claws removed
1c lobster stock
1T light soy soy sauce
3T unsalted butter
1T chopped ginger
1T chopped garlic
1T mint chiffonade
4 thick slices sourdough bread
2T canola oil
-preheat the oven to 350°
-bake the claws for 5min and let cool to room temp
-remove meat from claws and knuckles and set aside
-cut tails (w shells on) in 1in pieces
-get a wok or large saute pan and add canola oil until smoking
-add lobster tails, cook for 1min, add garlic and ginger and deglaze w lobster stock
-remove lobster and arrange on 4 plates
-reduce stock by half, add sriracha and whisk butter into the wok piece by piece
-add soy sauce, and squeeze of a lime, salt and pepper to taste
-add lobster claws and knuckle meat and finish w mint
-spoon sauce onto plated lobster w one claw and knuckle on each plate
-garnish each plate w a slice of toast and some scallion thread