Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.
Baked Lobster with Cream
BAKED LOBSTER with CREAM
Morton's the Steakhouse Restaurant Recipe
1 (3-5 lb.) live lobster
2 tablespoons heavy cream
7 tablespoons clarified butter
1/2 lemon, for garnish
Preheat the oven to 450 degrees.
Remove the clams from the lobster and crack with the back of a knife. Set aside the claws. Split the body in half and remove the small stomach sacs behind the eyes of the lobster. Arrange the lobster and the claws in a shallow baking dish, split side up, and add the cream to the body's cavity, being sure to cover any roe. Drizzle the tail with 2 tablespoons of the butter.
Bake for 15 to 20 minutes, depending on the size of the lobster, until the shell turns bright red and the lobster meat is opaque. Transfer the baked lobster to a plate. Garnish with the lemon half. Serve with the remaining 5 tablespoons of butter in a small butter in a small bowl alongside the lobster.
Cook's Notes: Before removing the claws from the lobster, insert a small, sharp knife into the back of its head. This will sever the nervous system immediately.