Lock-Ober lobster stew
When, some years ago, Lydia Shire forsook her own Biba to buy the venerable Lock-Ober Café, she vowed to update any number of traditional dishes that, she thought, had become hidebound. Lock-Ober remains a Boston landmark tucked away within Winter Place, and the food is all that Shire promised. One thing happily has not changed, except that it appears on the menu now as a starter rather than a main; the lobster stew. This, pretty much, is it, except for our own method of cooking lobsters and a few tweaky moments, and it is unsurpassed. You will want to do most of the work a day ahead. Six main course servings or twelve starters.
-2 bay leaves
-a lemon
-about 1 cup vodka
-about 1 cup water
-6 lobsters of about 1 lb apiece
-4 oz unsalted butter
-1 cup dry Sherry (fino, amontillado or, best, dry amontillado)
-6 cups milk
-2 cups heavy cream
-¼ teaspoon or more cayenne
-salt and pepper
-another 4 oz unsalted butter
-another ½ cup Sherry
-about 2 Tablespoons minced parsley
- Put a shallow steamer rack in a lobster pot with bay, lemon, vodka and water. Bring the liquid to a boil.
- Drop the lobsters into the pot and steam them for 5 minutes. Get them out of the pot and into an icy bath.
- Once the lobsters cool, shell the tails and claws, roughly chop the meat and refrigerate it in a sealed plastic freezer bag or container.
- Crush the shells with a rolling pin or hammer; you do not need to go all postal, just rough them up a little.
- Melt the first 4 oz butter in a heavy pot over medium high heat, add the mangly shells and stir them around for a few minutes until they turn a deeper red.
- Pour the cup of Sherry into the pot, increase the heat to high and reduce the amount of wine by half.
- Add the milk, cream, cayenne, some salt and pepper, and bring the stock back to a boil.
- Reduce heat to simmer the stock until it begins to thicken, usually in about 15-20 minutes.
- Let the mess cool and refrigerate it, shells and all, for at least 6 hours; overnight is even better (and handier too, if you will be feeding guests).
- Strain the debris from the stock.
- Bring the stock to a boil, immediately reduce it to a simmer and keep it warm.
- Melt the other 4 oz butter in a heavy pot over medium high heat. Add the lobster meat to warm it through, usually in about 2-3 minutes: Do not overcook it.
- Add the rest of the Sherry, boost the heat to high and reduce the amount of wine by half, scraping any debris from the bottom of the pot.
- Add the stock to the winy lobster, reduce the heat to low, ladle the stew into the appropriate number of bowls and top each one with a scatter of parsley.
Notes:
- The only other things beside a starter for a memorable dinner are a simple green salad and a crusty loaf or some cornbread.
- Ms. Shire claims that she boils the lobsters in a big pot of water. We have found not only that it makes them a bit… watery, but also that her method leaves the kitchen a bit rank for quite some time. The aromatics and steam eliminate both problems and also impart a nicely subtle tone to the meat.
- It seems like a lot of butter and it is; this recipe is rich and rewarding.
- Lustau bottles an excellent dry amontillado at a fair price.