As you may know, I love Fatty Crab, and their chili crab is one of the signature dishes. When Jamie sent me
this recipe from the New York Times last week, I was happy to make it. Though it's totally a labor of love and you need to set aside about 4 hours for the whole process, it's really delicious and special. We had it for a little Father's Day dinner with my parents. You'd think the chili sauce might overpower the lobster, but the super lobstery broth prevents it. The whole dish is totally lobstery and the chili sauce has just the right amount of heat, and so much flavor. If you need to serve a lobster-lover something special, this is it.
Serves 4
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