No holiday is more New England than Thanksgiving. The holiday dinner is based on Pilgrim lore.  So adding  a first course of steamed Maine lobster served in the shell with nutmeg vinaigrette and chestnut puree would add a wonderful dimension to the Thanksgiving tradition.  Not to mention being a big hit for guests and family.

The lobster recipe is from Boston celebrity Chef Todd English who is on the record for being a big fan of Thanksgiving day lobster.  The recipe first appeared in Food and Wine Magazine.  It is recommended that the nutmeg vinaigrette and chestnut puree be prepared the day before.  The lobster recipe calls for 10 1-1/4 pound live lobsters steamed, and then halved with the lobster meat served in the shell.

Steamed Lobster

The recipe will serve 20 people.

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• MAKE-AHEAD
• 2 cups chicken stock or canned low-sodium broth
• 2 cups apple cider
• shallots, minced
• 3 bay leaves
• 2 tablespoons sherry vinegar
• 1/2 cup heavy cream
• 1 1/2 teaspoons freshly grated nutmeg
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• Two 15-ounce cans whole chestnuts packed in water, drained
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter
• 1/2 cup crème fraîche or sour cream
• Salt and freshly ground pepper
• 4 large scallions, chopped
• 2 tablespoons chopped parsley
• Ten 1 1/4-pound steamed lobsters, halved
• 1/4 pound mixed young salad greens 

1. In a large saucepan, combine 1 cup of the stock with the cider, shallots, bay leaves and sherry vinegar. Boil over high heat until  reduced by half, about 25 minutes. Add the heavy cream and nutmeg and simmer over moderate heat until slightly thickened, about 5 minutes. Remove from the heat.
2. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderate heat until softened. Add the remaining 1 cup of stock and the chestnuts and simmer until the liquid reduces by a third, about 4 minutes. Remove from the heat and add the maple syrup and butter. Transfer the contents of the saucepan to a blender and puree until smooth. Blend in the crème fraîche. Transfer the puree to a clean saucepan and season with salt and pepper. Cover and keep warm.
3. Gently reheat the nutmeg vinaigrette. Add the scallions and parsley and season with salt and pepper.
4. Cut the lobster tail meat into 1-inch chunks and replace it in the tail sections of the lobsters. Spoon half of the chestnut puree in the center of each of 2 large platters. Arrange the lobster halves around the puree. Spoon the warm nutmeg vinaigrette over the lobsters, garnish the platters with the greens and serve at once.

MAKE AHEAD The lobster recipe can be prepared through Step 2 and refrigerated overnight. Finish the vinaigrette and rewarm the chestnut puree before serving.

SELECTING A WINE The natural saltiness of lobster, as with any seafood, will amplify the flavor of a big fruity Chardonnay.  Go with a first course Chardonnay that is gently touched with fruit, and mostly un-oaked.

© Wayne Howe 2021