Do you and your Sweetie go out for Valentine’s Day ? In my house, we rarely venture out to celebrate, much preferring the more intimate setting of home. A few years back, we went out for a family dinner to celebrate my first day on a new job–the date coincidentally fell on V Day. Many places were so crowded that I remember us driving from place to place, looking to find a wait time less than 2 hours or so. Couples were lined up out in the parking lots of every eating spot/watering hole that we passed. I think we finally ended up at some rinky dink chain restaurant. I never want to go through that again.
Well, Chef Patrick Broadhead, of the new Frank & Dino’s restaurant in Deerfield Beach, has provided me with a recipe for a very yummy dinner that may just fill the bill for Valentine’s Day–Lobster Shepherd’s Pie. This appeals to me on so many levels, being a comfort food with a tasty twist. Here’s the recipe.
Lobster Shepherd’s Pie
2 New England lobsters (1 pound each)
1 pound Yukon Gold potatoes
Kosher salt
1 cup half and half
Unsalted butter
Freshly ground black pepper
1 small leek, split, diced ¼” and washed
Corn from 1 ear
6 shiitake mushroom caps, sliced in strips
½ cup frozen peas, thawed
Leaves from 2 sprigs thyme
2 ounces brandy or sherry
Grated parmesan cheese
Cook lobsters in a large pot of boiling water for 6 to 7 minutes. Remove and place in an ice bath for 10 minutes. Crack the claws and shells, and remove the meat; dice in large pieces.
Cook the potatoes in salted water over medium-high heat until tender; drain well. Mash well (preferably with a ricer or food mill) and stir in the half and half, 1 tablespoon butter, truffle oil (if using), and salt and pepper to taste. Keep warm.
Preheat oven to 450°F.
Meanwhile, in a large sauté pan over medium heat, cook the leek in 2 tablespoons butter until softened slightly but not browned. Season lightly with salt and pepper. Add the corn and shiitakes, cooking until the vegetables are tender. Stir in the lobster meat, peas and thyme. Deglaze with the brandy, cooking for a minute or two to burn off the alcohol. Season to taste.
Spoon the lobster mixture into two individual casserole dishes and top with mashed potatoes (piping with a star tip creates an elegant look). You will have some leftover mashed potatoes. Top each with a light dusting of parmesan.
Place casserole dishes on a baking sheet; bake for 10 to 12 minutes, until golden brown. Serve hot.
Makes 2 servings.
Bon Appetit!
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This looks sooooo good! I love anything with lobster. My kids would gobble this up.