How To Warm Up During Today’s Bombogenesis

It’s a word most of us had never heard of before this week’s looming snowstorm, but today’s polar vortex, snowmageddon or winter hurricane has made the term bombogenesis a household name. The “bomb cyclone,” a combination of freezing snow and whipping winds can give anyone a case of cabin fever. To cure the winter blues, here is a look at a few ways to warm up during today’s bombogenesis.

Indulge in Grilled Lobster and Winter Squash Curry at TAMO Bistro + Bar

Chef Robert Tobin of TAMO Bistro + Bar at the Seaport Hotel created this hearty winter warm-up combo of Thai butternut squash red curry and grilled lobster tails and shares the recipe if you decide to stay at home and cook in.


  • 1 tablespoons oil
  • 1 large shallots, chopped
  • 2-2 ½ cups diced butternut squash (about 1.5 pounds)
  • 1 tablespoon grated ginger
  • 2-3 tablespoons red curry paste
  • ½ tablespoon yellow curry powder
  • 1 (15 ounce) can coconut milk
  • ¾ cup vegetables or chicken broth
  • 2 teaspoons sugar
  • 3-4 cups fresh baby spinach
  • crushed cashews, cilantro, sliced habaneros, and lime wedges for serving


  1. Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
  2. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
  3. Serve with crushed cashews, cilantro, sliced chilies, and lime wedges.

For the Grilled Lobster Tails:


·         2 2lb. lobster, tail removed

·         Butter

·         Herbs

·         Salt and pepper


Split the tails in half lengthwise and season with salt and pepper. Brush the inside with butter and brush oil on the grill.  Place the split tails on the grill, meat side down; once the shell starts to turn a red, flip it over.  Brush and herb the meat.  A little flame up is ok.  Once the meat is cooked, arrange it over the curry and garnish.

Sip on Bone Marrow Bourbon at Brassica Kitchen + Cafe

Yes, you read that right – bone marrow bourbon is being served up over at Brassica Kitchen + Cafe, one of our favorite haute spots for fried chicken. Come and get it soon because the aged bourbon stored in a charred oak barrel for the past six months is only available today.

Cozy Up With A Bowl of Legal Sea Foods Clam Chowder

Over at Legal Harborside in the Seaport District where you can get a front row seaside view of the storm, warm up with a bowl of their famous clam chowder on their first floor.

Legal HarborsidePhoto Credit: Legal Harborside

Head upstairs before heading back into the snow for an afternoon cap with a Snow Globe cocktail, a citrusy crushed-ice cocktail made with St. George LSF GinSt. Germain, grapefruit juice, lemon juice, Kubler Absinthe and Angostura orange bitters.