Experience the Ultimate Delicacy: Summer Shack’s Pan-Roasted Lobster with Chervil & Chives
Lobster, often synonymous with luxury and indulgence, holds a unique place in the culinary world. It’s a dish reserved for special occasions, a true treat that tantalizes the senses. While the price per pound might seem steep at first glance, especially for the yield of meat, the true value of lobster lies in the unparalleled experience of savoring every delicate morsel. For many, it’s not merely about the quantity but the quality and the delightful journey of extracting its sweet treasures.
Indeed, the cost of lobster can be a deterrent, but I’ve always viewed it as an investment in a memorable meal. Beyond the often-praised tail, which can be consumed in mere moments, lies a more profound reward for the patient epicurean. The sweetest, most delicate meat is often found in the tiny legs and crevices of the body, offering a rich, nuanced flavor that surpasses the larger, denser tail meat. This is where the true essence of lobster shines, making the effort of careful dissection an integral part of the enjoyment.
In fact, my personal preference leans heavily towards these lesser-celebrated parts. I often find myself exchanging the plump tail and even the succulent claws for the intricate delights of the legs and body. There’s a distinct pleasure in working for your food, meticulously picking, sucking, nibbling, and pinching for every tiny bit of flavor. A sizable lobster can easily provide an hour of focused, blissful consumption, transforming a meal into a slow, deliberate act of culinary appreciation. This extended engagement truly embodies the spirit of savoring, making every dollar spent feel entirely justified.
A Culinary Journey to Boston: Discovering Summer Shack’s Legendary Lobster
My recent trip to Boston, a city renowned for its rich history and exceptional seafood, presented an unforgettable culinary opportunity. I had the distinct pleasure of dining with a wonderful group: my new friend and talented author, Debra Samuels, who co-authored the highly recommended book The Korean Table; my publicist, Grace Niwa; and Holly and Rowan from my esteemed publisher, Tuttle Publishing. It was an evening of stimulating conversation and, as it turned out, an extraordinary culinary revelation.
Our destination was Summer Shack, an iconic Boston institution celebrated for its fresh, innovative approach to seafood. As we perused the menu, Holly made a choice that would forever be etched in my memory: the Pan-Roasted Lobster. This dish, a true masterpiece conceived by the legendary Chef Jasper White, is more than just a meal; it’s a culinary event that truly deserves a standing ovation and perhaps even its own red carpet. From the moment it was gently placed before her, emanating an irresistible aroma, my attention was completely captivated. My own order, whatever it might have been, instantly faded into oblivion.
The Blogger’s Impulse: Capturing Culinary Art
The moment the Pan-Roasted Lobster appeared, an undeniable force took hold. The instinct of a food blogger, ever-present and demanding, surged to the forefront. I instinctively turned to Holly, a colleague I’ve worked closely with for two years on my own cookbook – our working relationship as harmonious and essential as bread and butter. Placing a hand on her shoulder, I leaned in, my voice hushed with a blend of urgency and apology, and confessed, “I simply must. I can’t help myself. The urge is beyond my control. You understand, don’t you?”
A knowing nod was all the confirmation I needed. Of course, she understood. The shared passion for capturing culinary artistry, for preserving the beauty of a perfectly crafted dish, transcends conventional dining etiquette. And so, with a surge of adrenaline and a dash of playful audacity, I rose, gently lifted her plate, laden with its hot, oozing, creamy, and undeniably savory lobster, and whisked it away. My destination? A nearby table blessed with optimal lighting, perfect for capturing its splendor through my lens.
In that fleeting moment, there was a mix of exhilarating audacity and a tiny whisper of SHAME and HORROR – after all, I typically find restaurant photography quite challenging, almost a faux pas. Yet, when a dish achieves such a sublime level of perfection as Summer Shack’s Pan-Roasted Lobster, and when there’s the tantalizing possibility of securing the recipe directly from its creator, Chef Jasper White himself, the rules simply bend. It’s an act born out of genuine culinary admiration and a desire to share such an exceptional experience.
Chef Jasper White, a culinary luminary, has earned numerous accolades, including multiple “Best Chef” awards, and is the acclaimed author of , a definitive guide to East Coast seafood. His expertise and passion for seafood are legendary, and receiving a recipe directly from his kitchen is like being granted a secret key to a culinary treasure. It’s a privilege I knew I had to share, and I trust you’ll understand the lengths to which I went to bring this exquisite dish to your own kitchen.
Summer Shack’s Pan-Roasted Lobster with Chervil & Chives Recipe
Recipe by Chef Jasper White, adapted from Summer Shack Restaurant (c) Scribner.
This exquisite Pan-Roasted Lobster recipe from Chef Jasper White’s Summer Shack restaurant is a testament to the power of high-quality ingredients and expert technique. The inclusion of bourbon introduces a subtle, complex sweetness that harmonizes beautifully with the natural sweetness of the lobster meat. For those preferring an alternative, a fine Cognac or quality brandy can be substituted to achieve a similar depth of flavor. Fresh chervil lends a delicate hint of anise, an elegant complement to the seafood. If chervil is unavailable, a blend of fresh parsley with a small touch (about 1/2 teaspoon) of fresh tarragon will provide a wonderfully comparable aromatic profile.
Equipment You Will Need:
To prepare this dish successfully, ensure you have the following:
- A medium Chinese cleaver or a large, sharp chef’s knife for precise lobster preparation.
- A heavy, oven-proof 12-inch sauté pan, essential for achieving a perfect sear and even cooking.
- Sturdy tongs for safely handling the hot lobster pieces.
Ingredients:
Gather these fresh ingredients for an authentic Summer Shack experience:
2 live 1 ¾ pound hard-shell lobsters
2 tablespoons peanut oil
2 shallots (approximately 1 ½ ounces), finely diced
¼ cup bourbon or cognac
2 or 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and thoroughly chilled
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh chives
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Instructions:
Follow these steps carefully to recreate this celebrated dish at home:
1. Prepare Your Oven: Begin by preheating your broiler or setting your oven to its highest possible temperature (500°F or 550°F). Position an oven rack in the upper third of the oven. Be mindful that if your broiler rack is very close to the heat source, you may need to slightly reduce the cooking time.
2. Prepare the Lobster: Humanely split each live lobster lengthwise, a quick action that ensures an instant kill. Carefully remove the tomalley (the green hepatopancreas) and any roe (eggs) if present. Next, detach the claws, ensuring the knuckle remains attached to the claw where it meets the carapace. Proceed to cut each lobster half into quarters. You should now have a total of six substantial pieces per lobster. Arrange these lobster pieces, shell side down, on a plate, ready for searing.
3. Process Tomalley and Roe: Place the reserved tomalley and roe in a small bowl. Using a fork, break them up into fine, small pieces. This will be incorporated later to enrich the sauce.
4. Sear the Lobster: Place your heavy 12-inch sauté pan over the highest heat setting. Allow the pan to heat for 3 to 5 minutes until it is extremely hot – this is crucial for a proper sear. Add the peanut oil and heat until it forms a shimmering film across the surface of the pan. Carefully slide the lobster pieces, shell side down, into the hot oil. Using tongs, move and press the pieces to ensure all shells make even contact with the hot oil, promoting an even sear. The claws only need to be seared on one side. Within approximately 2 minutes, all the shells should have transformed into a vibrant red. At this point, turn the pieces over. You’ll notice the oil has also taken on a beautiful reddish hue. Now, add the prepared tomalley and roe to the pan, distributing them evenly.
5. Roast in the Oven: Transfer the pan to the preheated oven. If using the broiler, cook for 2 minutes. If using the oven, roast for 3 minutes. The shells should develop a slight browning, with some areas exhibiting a desirable char.
6. Warm Plates and Caution: Remove the pan from the oven and return it to the stovetop, maintaining maximum heat. Turn off the oven and place your serving plates inside to warm – this will take only about a minute. Warning: The handle of the pan will be extremely hot and will retain its heat until the dish is completely finished. For your safety, wear oven mitts continuously from this point forward until the meal is served.
7. Deglaze and Flambé: Add the diced shallots to the flavorful fat remaining in the pan and stir them well. Pour in the bourbon and carefully ignite it (flambé). Shake the pan gently until the flames naturally subside, allowing the alcohol to burn off and infuse a smoky sweetness. Add the dry white wine and continue to reduce the liquid in the pan until it is almost completely evaporated, creating a concentrated essence.
8. Arrange the Lobster: Turn the heat down to low. Quickly remove the lobster pieces from the pan and arrange them, shell side down, on your warm plates. For an elegant presentation, I recommend “reconstructing” the lobster, positioning the pieces to resemble a whole, split lobster. Arrange the claws so they lean artfully into the center of the reconstructed form.
9. Craft the Sauce and Serve: Return the pan to the heat. Add the chilled unsalted butter pieces, along with the fresh chervil and chives. Swirl or stir the butter vigorously in the pan to emulsify it with the concentrated pan juices, creating a rich, creamy, and aromatic sauce. Season the sauce to taste with salt and freshly ground pepper. Exercise caution with salt, as lobster naturally imparts its own salinity. Generously spoon the exquisite sauce over the arranged lobster pieces and serve this magnificent dish immediately to enjoy its full warmth and flavor.
This recipe thoughtfully serves 2 as a truly generous and satisfying main course, or it can be portioned to serve 4 as a lighter meal or an impressive first course. Enjoy the unparalleled taste of Summer Shack’s legendary Pan-Roasted Lobster!