Bon Voyage Fredo

Plenty of people may note the similarity between the Kennedys and the Corleones. Except in this case, it was Fredo who survived. First we have the towering, megalith of a father who made a killing running booze. Next we have the he-man oldest brother: Joe Jr./Sonny. Of course JFK and Michael were both the sharp-dressing, iron-willed natural leaders. And Bobby and Tom Hagen were both consumate lawyers and fixers. That leaves Fredo (Ted) who everyone thought paled in comparison to his brothers and, maybe because of that, drank and talked a bit too much for his own good.



But Freddy turned out OK, and in many ways ended up doing more for the Republic than all the others combined. Except, of course, dying in the line of duty.



So lets ignore the cowardly, skirt-wearing wankers in Scotland for a moment all raise a glass (or twelve) of Chivas and soda and say "Go n-éirí an bóthar leat"



Also, if you've never been to Locke Ober in Boston, go on your next visit. The old school decor is matched by great old school food. Like the JFK Lobster Stew, a fave of the brothers K. I've made it at home and it's delicious. Have a bowl in memory of the "dream [that] will never die."

For an extra special presentation, try topping it with puff pastry à la Bocuse (Stop bitching and translate). Just make the recipe below but let the final product cool. Then ladle into bowls---footed French soup bowls work best---, top with the pasty and bake. I've served it this way (and the original truffle soup, as well) and it was VERY well received.



This recipe is from Saveur #12 and serves 6:



Maine Lobster stew has been on the menu at Locke-Ober for generations and was a favorite of John Fitzgerald Kennedy’s. Lydia Shire renamed the preparation in his honor. The stew is very rich—but Shire likes to gild the lily by adding an extra pat of butter just before serving.

6 each 1 pound live Maine lobsters
Salt, as needed
14 Tablespoons butter, softened
1 cup medium-dry or cream sherry
6 cups milk
2 cups heavy cream
1 pinch cayenne
1-2 pinches paprika
To taste, salt and freshly ground black pepper
½ teaspoon fresh lemon juice
2 springs parsley, leaves only, cut into thin strips


Plunge the lobsters into a large pot of boiling salted water over high heat and boil until just cooked through, about 4 minutes. Transfer lobsters to a large bowl of ice water to prevent them from cooking any longer, and keep them submerged until completely cool. Drain lobsters; separate tails and claws from bodies, setting bodies aside. Crack shells and remove the meat from the tails and claws, reserving tail shells. Cut the lobster meat into large pieces and set aside in the refrigerator.

Melt 8 Tablespoons of butter in a large, wide heavy-bottomed pot over medium-high heat. Add lobster bodies and tail shells and cook, turning often, until shells turn deep red, 5-8 minutes. Add sherry and boil for 2 minutes, then add milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from heat, set this milk infusion aside to cool, cover, and refrigerate overnight.



The following day, strain milk infusion into another medium pot, discarding solids, and bring just to a simmer over medium heat.


Meanwhile, melt 4 Tablespoons of butter in a large skillet over medium heat. Add lobster meat and heat until warmed through, 3-5 minutes, and then add to milk infusion in pot. Add lemon juice and adjust seasonings. Divide stew between 6 warm bowls, add some of the remaining 2 Tablespoons butter to each bowl, and garnish with parsley.