Lobster Shepherd's Pie

Ingredients for Lobster Shepherd's Pie

• 900g russet potatoes, scrubbed, pricked all over with a fork

• 8 tablespoons (1 stick) unsalted butter, divided

• 675g lobster tails, meat removed from shells and cut into 2" pieces, shells broken into 2" pieces

• 2 Esslöffel Tomatenmark

• 120ml trockener Weißwein

• 1 medium yellow onion, peeled, halved through root end

• 1 Knoblauchknolle, quer halbiert

• 2 Selleriestangen, quer halbiert

• 2 Lorbeerblätter

• 1 Teelöffel schwarze Pfefferkörner

• koscheres Salz

• 4 medium carrots, peeled, cut on a diagonal into 2" pieces, divided

• 230g half-and-half, divided

• Frisch gemahlener schwarzer Pfeffer

• 2 große Eigelb

• 1/4 Tasse gehackter Dill

• 2 Esslöffel zubereiteter Meerrettich

• 230g Perlzwiebeln, geschält

• 30g Mehl

• Flockiges Meersalz

Place a rack in top-most position of oven; preheat to 204°C. Roast potatoes directly on rack until tender, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, heat 2 tablespoons butter in a large saucepan over medium-high until melted and foaming. Add lobster shells and cook, stirring often, until bright red, about 5 minutes. Add tomato paste and cook, stirring, until it starts to brown and stick to pot, about 1 minute. Add wine and cook, scraping up browned bits, until almost completely evaporated, about 3 minutes. Add yellow onion, garlic, celery, bay leaves, peppercorns, 1 carrot, and 950ml water. Toss in a generous pinch of kosher salt and bring to a boil over medium-high. Reduce heat and simmer briskly until liquid is reduced by two-thirds, 50–60 minutes. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. (You should have about 350ml .)

While the potatoes are cooling, warm 240ml half-and-half and 2 tablespoons butter in a medium saucepan over low heat just to melt butter.

Split potatoes lengthwise and scoop flesh into half-and-half mixture. Smash with a potato masher until mixture is smooth and lump-free; season generously with kosher salt and pepper. Remove from heat and mix in egg yolks, dill, and horseradish; cover with plastic wrap and set aside.

Melt remaining 60ml butter in a clean large saucepan over medium. Add pearl onions and remaining carrots and cook, stirring, until onions start to turn translucent, 5–8 minutes. Sprinkle flour over; stir to combine. Cook, stirring, until flour leaves a film on bottom of pot, about 4 minutes. Stirring constantly, gradually stream in stock, then bring to a simmer. Remove from heat and stir in remaining 120ml half-and-half; season sauce with kosher salt and pepper. Let cool slightly.

Arrange lobster pieces in a shallow 1 1/2-qt. baking dish and ladle sauce over. Dollop mashed potatoes on top and use the back of the spoon to spread across surface, creating decorative swirls. Sprinkle with sea salt. Bake on a foil-lined baking sheet until lobster is cooked through and filling is bubbling around the edges, 20–25 minutes. Turn on grill and grill pie just until topping is browned in spots, about 1 minute. Let rest 5–10 minutes before serving.

Pie can be assembled 1 day ahead; cover and chill. Bring to room temperature and uncover before baking.

Haftungsausschluss

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