Our lobster process includes using the bodies to make a stock for a soup and sauce. In looking at the cleaned bodies we saw another opportunity. They reminded us of ribs of meat and fish. Aki is incredible at picking the meat out of the lobster and in these two pound beauties we realized their potential. We reserved two of the cleaned bodies for stock, which yielded plenty for our applications. The rest of the bodies we trimmed up into lobster "ribs". We marinated the "ribs" in Sriracha, soy sauce and maple syrup overnight and then grilled them on the Egg. When we flipped them over we topped them with coconut pesto and let it melt in. The ribs were then pulled from the grill and allowed to rest, just not for long.
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