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Lobster Savannah inspired by Locke-Ober
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Inspired by Locke-Ober

Lobster Savannah

Main Course
Lobster Savannah is a luxurious main course featuring lobster meat baked with a rich sherry cream sauce and mushrooms. This classic Locke-Ober dish showcases the tender lobster with a decadent blend of cream, sherry, and perfectly sautéed vegetables that creates an elegant entrée worthy of special occasions.
Prep Time 45 mins
Cook Time 30 mins
Total Time 75 mins
Servings 2

Ingredients

  • 2 whole Live lobsters (1.5-2 pounds each)
  • 6 tbsp Unsalted butter (Divided)
  • 1/2 cup Red bell pepper (Finely diced)
  • 1/4 cup Green bell pepper (Finely diced)
  • 1/2 cup Mushrooms (Sliced)
  • 1 whole Shallot (Minced)
  • 2 tbsp All-purpose flour
  • 1 cup Heavy cream
  • 3 tbsp Dry sherry
  • 1 tsp Dijon mustard
  • 1/8 tsp Cayenne pepper
  • 1/4 cup Parmesan cheese (Freshly grated)
  • 2 tbsp Fresh parsley (Chopped)
  • 1 to taste Salt and white pepper

Tools You'll Need

  • Large stock pot
  • Lobster crackers or kitchen shears
  • Large skillet
  • Whisk
  • Wooden spoon
  • Ovenproof serving dishes or cleaned lobster shells
  • Baking sheet

Chef's Tip

For the most impressive presentation, prepare this dish using the lobster shells as serving vessels. Clean the shells thoroughly and place them on a bed of kosher salt on the baking sheet to keep them stable during baking.

Instructions

  1. Cook lobsters in boiling salted water for 8 minutes. Cool in ice water to stop cooking.
  2. Crack shells and carefully remove meat from tails, claws, and knuckles, keeping tail shells intact for serving. Cut meat into 1-inch pieces.
  3. If using shells for serving, clean thoroughly and set aside.
  4. Preheat oven to 375°F (190°C).
  5. In a large skillet, melt 3 tablespoons butter over medium heat. Add red and green peppers, mushrooms, and shallot. Sauté until vegetables are tender but not browned, about 5 minutes.
  6. Add flour to vegetables and cook, stirring constantly, for 2 minutes.
  7. Slowly whisk in cream and bring to a simmer, stirring constantly until thickened.
  8. Add sherry, mustard, cayenne, salt, and white pepper. Simmer for 2 minutes to blend flavors.
  9. Gently fold in lobster meat to coat with sauce.
  10. If using shells: Spoon the mixture back into the cleaned tail shells. If not, transfer to individual ovenproof dishes.
  11. Top with grated Parmesan cheese and dot with remaining butter.
  12. Bake for 10-12 minutes until golden brown and bubbly.
  13. Finish under the broiler for 1-2 minutes if desired for extra browning.

Plating

If using shells, place each filled lobster shell on a warmed plate, stabilizing with a small mound of kosher salt if needed. Otherwise, serve in individual gratin dishes. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If you must store leftovers, refrigerate in an airtight container for up to 1 day. Reheat gently in a 300°F oven until just warmed through. Freezing is not recommended as the texture of both the lobster and cream sauce will deteriorate.

About This Recipe

Lobster Savannah was a signature dish at Boston's historic Locke-Ober restaurant, embodying classic New England luxury dining. This rich preparation elevates fresh lobster with a sumptuous cream sauce and colorful vegetables. While traditionally served tableside with great ceremony, this home version maintains the decadence while being approachable for special occasion cooking.

How did it turn out?

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