Clubhouse Eats: TPC Boston’s decadent baked stuffed lobster is wicked good

TPC Boston's lobster is indulgent yet refined.


When you spend time around Boston, you come to learn the local culinary lingo.

Chowdah is chowder. Bid-day-duz are potatoes. Kahn is corn.

And then there’s that other tantalizing item so often associated with New England, the foie gras of the ocean, the sirloin of the sea.

shem creek shrimp salad roll
Clubhouse Eats: Kiawah Island Club’s Shem Creek shrimp salad roll is a locally-sourced delight
By: Jessica Marksbury

We’re talking about lobstah, or, if you prefer, lobster, and we’re thinking of it this week as the PGA Tour heads to TPC Boston for the Northern Trust, the first event of the 2020 FedEx Cup Playoffs.

TPC Boston is home to a brawny Arnold Palmer and Gil Hanse-designed layout. It is also the site of a clubhouse specialty reflective of the season and the region: baked stuffed lobster.

The dish traces its origins to Boone’s Fish House & Oyster Room, an historic restaurant in Portland, Maine, and it’s served in myriad ways throughout New England. At TPC Boston, in the hands of executive chef Steve Lazdowsky, the lobster is stuffed with a breadcrumb-and-andouille sausage filling, then flanked with potato puree and asparagus, and topped with lemon and brown butter. 

It is, by any measure, a decadent dish, indulgent but refined, with lemony brightness to balance the lobster richness. 

Or, as Bostonians like to say, it’s wicked good.

josh sens

Josh Sens Contributor

A golf, food and travel writer, Josh Sens has been a GOLF Magazine contributor since 2004 and now contributes across all of GOLF’s platforms. His work has been anthologized in The Best American Sportswriting. He is also the co-author, with Sammy Hagar, of Are We Having Any Fun Yet: the Cooking and Partying Handbook.