The proud and ancient lobstering traditions of Minnesota have until now remained relatively obscure. But from the Chippewa pulling bugs out of Lake Superior to the Minnesota food truck sourcing certified Lake Calhoun crustaceans, it’s been one of the state’s best-kept secrets.
This 100-gallon stockpot produces one of two main signatures at Smack Shack: a straightforward lobster boil with the arthropods scalded red and sold by the pound, served on a metal tray with corn on the cob, red potatoes, slaw, a Leon’s Polish sausage, toasted milk bread, drawn butter, and a cup of the brew in which the beast was boiled. Your enjoyment of the lobster itself depends on whether you think this time-honored method is a smart way to cook lobster meat. A hard boil tends to destroy the delicate flesh, rendering it stringy and tough. And that’s exactly what happens at Smack Shack.
Po’boys and fish and shrimp entrees round out the selections along with terrestrial- based proteins like fried chicken and steak, while desserts stay close to all-American archetypes such as red velvet cheesecake, banana cream pie, and a misshapen but otherwise lovely, lip-puckering key lime pie with vanilla-flecked whipped cream and painstakingly peeled lime wedges.
326 N. Morgan 312-973-1336
smack-shack.com
