Ingredients
- 2 Quart Lobster Stock
- 1 Bottle Sriracha
- 1 Pint Soy Sauce
- 1 Cup Lime Juice
- 1/2 Cup Franks Red Hot
- 2 Sticks Butter
Instructions
- Add lobster stock, sriracha, soy, lime juice and red hot to a stainless steel pot. Bring to a boil
- Emulsify butter into the sauce with an immersion blender
- Thicken with rice flour, then transfer to a bain marie and ice to <40°
- Store in quart containers with name/date labels
- Store for up to 4 days under refrigeration
- Toss fried wings in a bowl with 1 oz. of chili lobster wing sauce
- Season with chili lime salt
- Garnish with scallion
Notes
Recipe from American Cut, NYC