My Mother's Version Of Locke-Ober's Famous Coquille Of Lobster Savannah

Chip GreeneStarred Page By Chip Greene, 18th Aug 2014 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Classics

Locke-Ober's famous Coquille of Lobster Savannah as made by my mother.



Four 1-1/2 pound live lobsters.

Prepare the lobsters for boiling:

With short pieces of string, tie wooden spoons or dowels onto their backs to form spines so that the tails will not curl during cooking. Use the widest pot available so that the lobsters lie flat.

Into the large pot with a tight fitting lid, pour about 2 inches of seawater. Cover the pot, and bring the water to a full rolling boil. Drop the live lobsters headfirst into the pot as quickly as possible. Cover the pot immediately.

When the water returns to a rapid boil, steam the lobsters, allowing 12 minutes for one pounders, 15 to 18 minutes for 1-1/2 pounders, 10 to 22 minutes for 2 pounders, and 30 to 35 minutes for 3 pounders. To test for doneness, remove one lobster from the pot with tongs, holding it by one of the small legs. Give it a shake. If the leg pulls off, the lobster is done. If not, continue steaming until it does.

When the lobsters are done, remove them from the pot using tongs, cut off the strings and stop the cooking process by rinsing the lobsters under cold water.( If a tail is curved, straighten it and weigh it down with a small cutting board or heavy pan until it holds its shape). Allow the lobsters to cool until you can handle them comfortably.

Remove the claws by twisting them off close to the body. Using a nutcracker and a pick or small fork, remove the claw meat. Set the meat aside. Remove the antennae and discard them, along with the claw shells.

Using a sharp knife or kitchen scissors, cut a long oval 1-1/2 inches wide, down the back of the lobster shell, from the back of the head to the point just before the tail fans out. (Work carefully; lobster shells cut the skin easily). Pull out the tail meat, cut into 1/2 inch chunks, and add to the claw meat. Remove any coral colored roe or green tomalley, and reserve it. Remove the gelatinous stomach sac and intestinal vein down the tail, and discard them.(The lobsters may be prepared to this point up to 24 hours in advance. Wrap them tightly and refrigerate them).



One and a half tablespoons of butter
One large green pepper, diced coarsely
Four large mushrooms, diced coarsely
1/2 half cup of sherry
1 teaspoon of paprika
Meat from four-1 and a half pound lobsters
1/4 cup of cream
4 ounces of canned pimentos, drained, and diced coarsely
6 tablespoons Parmesan cheese
6 tablespoons breadcrumbs
1 1/4 cup Béchamel sauce,(see recipe below)

Bechamel Sauce

Béchamel sauce:

Into a blender put 1/4 cup of softened butter, 1 teaspoon of salt, 6 tablespoons of flour, 1/4 teaspoon of white pepper, and 2 cups of hot milk. Mix on slow speed. Then high-speed for 30 seconds.
Put into a double boiler and cook for 15 minutes, stirring occasionally.

Finish preparation

In a saucepan melt the butter over moderate heat. Add green peppers and mushrooms, and toss the vegetables in the butter. Cook and cover over moderate heat for 5 minutes.

Preheat oven to 400°.

Add the vegetable mixture, sherry, and the paprika and cook uncovered over high heat until the sherry is reduced by half. About 5 minutes.
Add lobster, Béchamel sauce, and cream. Stir to mix lobster and sauce and heat to boiling. Stir in the pimentos.
Divide mixture into the four lobster shells. Sprinkle each with Parmesan cheese and breadcrumbs. Bake in a 400° oven for 15 minutes.
If you make this earlier in the day for party service, bake in the oven at the last minute.
Keep in the refrigerator until needed. Keep at room temperature for 20 minutes. and then bake as directed.


Priscilla M. Greene-"Mom"

Locke-Ober's Lobster Savannah Recipe | Friends of the American Revolution

Photo credits

Priscilla M. Greene, "Mom"-photo by the author

Lobster Savannah- Locke-Ober's Lobster Savannah Recipe | Friends of the American Revolution

Locke-Ober's Restaurant, Boston, Mass.-Images of Locke-Ober's Restaurant/ images


Baking, Lobster, Mom, Recipe

Meet the author

author avatar Chip Greene
I am a retired police officer, baseball enthusiast, political junkie, and published writer.
My articles will focus on crime, politics, and baseball.

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author avatar cnwriter..carolina
19th Aug 2014 (#)

sounds absolutely wonderful...will recommend this to my brother when on his next trip to Boston...

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author avatar Chip Greene
19th Aug 2014 (#)

I'm sorry to say that Locke-Ober's has closed.

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author avatar Chip Greene
19th Aug 2014 (#)

Thank you Johnnydod for the star.

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