Locke-Ober was one of the most renowned restaurants in Boston. Locke-Ober featured German cuisine and New England seafood dishes. However it was more than a restaurant, it was a Boston institution which opened in 1875. Only the Union Oyster House, opening in 1826 was older. For Presidents, statesmen, politicians, financiers, lawyers, movie stars and Bostonians alike, this restaurant was incomparably the best in food and atmosphere that the city of Boston could offer. After 137 years Locke-Ober closed its doors in 2012, a victim of our changing times but you can still find Lobster Savannah at Abe & Louie’s on Boylston Street in Boston.
Here is Lock-Ober’s renowned signature recipe for Lobster Savannah. Enjoy!!!
Locke-Ober’s Lobster Savannah Recipe
4 2-pound lobsters, cooked and cooled
2 tablespoons butter
12 large white mushrooms, chopped into 1/2-inch pieces
3 shallots, peeled and finely chopped
1/2 red bell pepper, chopped into 1/2-inch pieces
1/4 cup brandy
1/2 cup cream sherry
2 cups heavy cream
Pinch of paprika
Salt and freshly ground black pepper
Juice of half a lemon, or to taste
1/4 cup finely grated Parmigiano- Reggiano cheese
Remove lobster claws and knuckles, crack them open and reserve meat. Using kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail. Keeping body in one piece, carefully pry meat from tail, and set aside. Remove any meat from body cavity, as well as the green tomalley (liver), and set aside. Rinse lobster bodies and reserve.
Preheat oven to 400 degrees. Cut lobster meat into 1-inch chunks, and set aside in a bowl with tomalley. Place a large sauté pan over high heat, and melt butter. Add mushrooms, and stir until mushrooms begin to release their juices, 1 to 2 minutes. Add shallots and red pepper, and stir until liquid has evaporated and vegetables begin to brown.
Remove pan from heat, and add brandy and sherry. Carefully touch a lighted match to mixture to flame it. When flames subside, place pan over medium-high heat. Add heavy cream, paprika and salt and pepper to taste. Add lobster meat and tomalley to pan, and stir. Add lemon juice, and adjust seasonings to taste. Allow sauce to simmer until lobster is heated and sauce is slightly thickened, about 5 minutes.
Place reserved lobster bodies in a large baking pan. Place equal portions of lobster mixture in cavities of bodies, and sprinkle with Parmigiano-Reggiano. Bake until cheese is lightly browned, 2 to 3 minutes. Serve immediately.
Time: 35 minutes
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