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