Chef Marc Forgione estimates that his chili lobster dish makes up about 40 percent of all of his appetizer sales. It's just one of those addictive dishes that people keep coming back for. The recipe was inspired by a crab dish he had in Asia years ago. The chef swapped the crab for lobster and added a few American touches, and now it's one of his signature menu items.
Marc Forgione's "Chili Lobster, Texas Toast" - Untouchables
by Eater Video