RECIPE P. 124
WHEN I SPEND THE HOLIDAYS WITH MY FAMILY IN BOSTON,
there are some constants: a fire in the fireplace, my dad’s
old-fashioned in a Spode Christmas tree glass, and a pan-
roasted Maine lobster dinner. It’s my simplified adaptation
of a fancy restaurant dish: quartered lobster roasted in
butter, flambéed with bourbon or sherry, then drowned
in chive beurre blanc with lobster roe. Restaurants pre-
pare each lobster in its own skillet, but you get the same
result—and easily feed a crowd—using a hot oven and a
sheet pan. —MARY-FRANCES HECK, SENIOR FOOD EDITORLOBSTER FOR A CROWD
Nonslip steel nut-
and-seafood crackers
make short work of
lobster claws. ($15,
surlatable.com)