|Snappy lobster schnitzel at Post 390|
Created by executive chef Eric Brennan and part of the special menu for June, the dish takes its name from a family-run lobster purveyor out of Scituate. It's a seasonal duet of lobster and corn: the tail is butterflied, coated in panko crumbs then pan-friend in olive oil and butter; the sauce is made from fresh corn and vegetable stock made with the stripped cobs. The corn mixture is puréed and finished with “as much butter as you can handle,” says Brennan. A small-dice caponata - one with sweet bell pepper, zucchini and eggplant, finished with red wine and brown sugar - adds a contrasting sweet-and-sour brightness.
The dish gets its name from a family-run lobster purveyor out of Scituate. The three-course prix-fixe dinner menus, offered alongside the regular menu, change weekly to honor the freshest products ($48 per person; $65 with wine pairings; 617-399-0015).