Lobster Savannah for Thanksgiving

One thing I love about working my way through the 1000 Foods to Eat Before you Die book is that sometimes I have something so amazing that I wonder how I didn’t ever hear about it before.  One of those dishes is something called Lobster Savannah.  I have been told that it is the signature recipe of a famous 100 year-old restaurant in Boston called Locke-Ober.  There are so many ways to make it and so many recipes, but I choose to make it with their version from Locke-Ober.  I added a few twists in that I used tails only as they are easier to come by and added some shrimp and scallops which I found in other versions.    This is a paprika laden white sauce into which shrimp, scallops, lobster, red bell pepper and mushrooms are added. Everything is spooned backed into the shell and baked with parmesan cheese. The result is amazing.  We had it this year for Thanksgiving since Andrew is a pescatarian and Ivan can’t eat carbs.  Lobster Savannah is certainly something for which to be thankful.