Lobster Savannah: An Elegant Valentine Dinner Treat for Two
The original menu offering of “Lobster Savannah” dates back to 1964, served for $.8.25 at the elegant Andrew Jackson Restaurant in New Orleans. I’ve found similar entrees in Boston and Maine, but—interestingly enough—not in Savannah, Georgia. Nonetheless, my version of the dish is a decadent meal, rich in flavor with a lightened-up profile, perfect for two (double the recipe if inviting guests!).
The basic ingredients have been in fashion for decades, as certain flavors always pair well. Here, I have omitted the use of egg yolks and heavy cream to richen the sauce, opting for extra flavor from milk, vegetables and aromatics. Sherry is typically used in similar fish preparations, but I’m favoring French Brandy for its refined essence.
French-Cajun in style, roasting the peppers gives the flavor much needed depth. Stir in Cremini mushrooms, thyme, scallions, celery leaves for an earthy balance. Serrano chiles add a hit of heat, and the smoked paprika and cajun seasonings round out the taste and lend a beautiful, soft reddish hue. Ask your local seafood purveyor for freshly shelled lobster and fish stock for this recipe. And simply serve with some steamed herb rice. azestforlife.com
Lobster Savannah
Yield: 2 (easily doubled)
Ingredients:
1, 2 pound live lobster, or 1 1 /2 cups cooked, shelled lobster meat
1/2 cup fish stock, warmed, homemade or purchased*
1 teaspoon neutral oil, expeller pressed
1 cup multi-colored peppers, cleaned, seeded, sliced
1/2″wide 1 tablespoon unsalted butter, organic is nice
6 medium cremini mushroom, cleaned, sliced
1 teaspoon fresh garlic, peeled, minced
1 medium scallion, cleaned. sliced (dark greens )
1/2 teaspoon fresh Serrano chile, minced, use more here if you like spicy
1/2 teaspoon fresh thyme, leaves minced
1 tablespoon fresh celery leaves, cleaned, sliced thinly
1/2 teaspoon Cajun seasoning, preferably salt-free
1/4 teaspoon smoked paprika
1 tablespoon flour
3/4 cup milk, organic is nice, warmed
sea salt, to taste, I used Himalayan
3 tablespoons grated cheese, such as Parmesan Reggiano or aged gouda (optional)
Directions:
Steam the lobster, 15 minutes at a good covered simmer should do it. Cool, crack open the shells and remove lobster meat (Can use shells to simmer in the stock.) Cut the lobster into large 1″ chunks.
Preheat the oven to 375 degrees. Cut the peppers, place them in a heavy small baking pan and rub the pieces with 1 t. oil and salt and pepper. Roast in the oven until just golden around the edges, about 15 minutes. Remove from the oven, set aside.
Start the saute. In a large skillet, add the butter, when melted, add the mushrooms, garlic, scallions, Serrano chile, thyme, celery leaves, Cajun seasoning and smoked paprika. Stir well and cook over moderate heat until the flavors bursts, and the vegetables are tender, about 1 minute. Add the flour, reduce heat to low, and stir for 1 minute. Add the warmed stock, raise heat to high and mix all ingredients well with a whisk.
When the mixture comes to a boil, add the warmed milk, then reduce heat to low. Simmer until the sauce combines and reduces, about one minute. Add the reserved roasted peppers and the cooked lobster. Stir just to heat ingredients. Taste for salt, add if needed.
Spoon into 2 nice, oven-safe oval serving bowls. Top with a little grated cheese, (place in a warm oven for a few minutes to melt if desired.)
Garnishing options: Sprinkle on top one or all; chopped parsley, reserved dark green scallions, fresh thyme leaves and celery leaves. Serve with an herbed rice pilaf.
TIP: If eating the next day, cook lobster. Remove lobster from shells and do not cut it up. Simply place in the refrigerator in an airtight container, and then continue with the recipe, cut before adding to sauce.
* Make a homemade stock using fish bones, shrimp shells, and enrich with lobster shells if you have them from the steamed lobster. Place in a pot with water to cover, add some dry white wine, peppercorns and dill. Simmer 30 minutes, then strain.
Table top: Glass Birds, Glass Vase, Glass Tea Light Holder and Linen Napkins: Simon Pearce (all other items: Karen Sheer)
Photos: Gus Cantavero
MORE:
Mediterranean Gypsy Soup: Your Winter Squash Fix
Three Tempting Takes on the Potato Pancake
Make a Seasonal Bowl of Roasted Veggies
