These beauties are only available for a short time every year, so get 'em while you can. They're best pan-fried; 3 minutes and you're done! A meunière sauce of butter, capers and lemon juice is all you need. Don't forget to eat the whole crab. Leave nothing out. Seriously. That's why they're only available for a limited time.
Jeffrey P. Fournier is the chef/owner of 51 Lincoln in Newton, MA. His first job was as a line cook at the Rockenwagner in Santa Monica, where Chef Hans Rockenwagner himself taught Fournier Austrian-Californian cuisine. Just two years later in 1993, he earned the position as sous chef at Café Montana, also in Santa Monica. Three years later, Fournier moved back to his hometown and found himself at the Pignoli under Chef Daniel Baliani. Once Fournier learned all of Baliani's secrets, he left Pignoli and joined the team at the Linwood Grill. A few years later Chef Lydia Shire wooed Fournier into the position of Sous Chef in the famous 125 year-old Locke-Ober kitchen. Fournier then moved to Chef Shire's well-regarded Excelsior. In late 2006 when an opportunity presented itself for a new space where he could blend his creativity for art and food, Fournier could not resist. As such, 51 Lincoln was born.
Dredge Mix
Brown Butter (Meuniere) Sauce
Serving Suggestion
Cod Fillet w/ Béarnaise Sauce
Indian Market Tour: Spices
Indian Market Tour: Lentils & Other Legumes
Paneer Masala
Masala Dosa
Coconut-Ginger Chutney
Irish Soda Bread
Chocolate Guinness Cake w/ Irish Cream Sabayon
Irish Cream Sabayon
Shepherd's Pie
Mussels Diablo
Guinness Ice Cream Float
Rosemary & Fennel Crusted Chateaubriand w/ Couscous Risotto
Florentine Couscous Risotto
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