Date Night With Marcus Part 2

Marcus whips up a special meal from the heads of Brussels sprouts to the tails of delicious chicken fried lobster.


  • 2 pounds Brussels sprouts
  • 1/2 cup duck fat
  • 2 cloves garlic, minced
  • 3-4 pickled Thai chiles (depending on heat level)
  • Salt and freshly ground pepper, to taste
  • 4 teaspoons lemon zest


  1. Remove the outer leaves from each Brussels sprout and discard any that are blemished. Continue to separate the leaves of the Brussels sprouts, using a small, sharp knife to cut away the core.
  2. In a large saucepan over medium heat, pour the duck fat, add minced garlic, Thai chiles, salt and pepper. Toss Brussels sprouts in. Sauté for 2 minutes or until slightly browned. Remove from heat. Add lemon zest. Toss and serve.