TJ’s Maine Lobsters make a fabulous feast for a little bit of New England in the Heart of Texas. But, try this wonderful recipe from Locke-Ober's, a famous Boston restaurant and landmark that opened in 1879.
Sea water (or salted fresh water)
3 tablespoons unsalted butter
1/2 cup thinly sliced white mushrooms
1/4 cup finely chopped green pepper
2 tablespoons flour
1 cup milk
1/4 cup dry sherry
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons pimiento, finely chopped
1/4 cup Panko bread crumbs
3 tablespoons freshly grated parmesan cheese
Steam the lobsters. Remove the claws and take out the claw meat. TJ’s will be glad to do this for you.
Using a sharp knife or kitchen scissors, cut a long oval 1-1/2 to 2 inches wide down the back of each lobster shell, from the back of the head to the point just before the tail fans out. (Work carefully; lobster shells cut the skin easily.) Pull out the tail meat, cut it into 1/2-inch chunks, and add it to the claw meat. Remove any coral-colored roe or green tomalley, and reserve it. Remove the gelatinous stomach sac and the intestinal vein down the tail, and discard them. (The lobsters may be prepared to this point up to 24 hours in advance. Wrap them tightly and refrigerate them.)
If the lobsters have been refrigerated, bring them to room temperature. One-half hour before serving, preheat the oven to 400 degrees F. In a large heavy skillet over medium-low heat, melt the butter. Add the mushroom slices and green pepper, and sauté them for about 5 minutes, until they are just soft. Stir the flour into the mushrooms and pepper, and mix well. Let it cook for about 1 minute, stirring constantly. Slowly add the milk and, whisking constantly, bring the sauce to a boil. Reduce the heat to low, and stir in any tomalley and roe, the sherry, paprika, salt and pepper. Simmer about 5 minutes. Add the pimiento and the lobster meat, and stir until they are coated with sauce. Taste, and adjust the seasonings. Place the lobster shells on a large baking sheet or jelly roll pan. Remove the lobster mixture from the heat, and spoon it into the shells, dividing it evenly. Mix the bread crumbs and the parmesan cheese, and sprinkle it evenly over the lobster filling. Bake the lobsters about 15 minutes, until the sauce bubbles and the bread crumbs are light brown. Remove them from the oven and serve them immediately.
Yield: 4 servings Credits From: The Plymouth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)