Reporting Paula Ebben
BOSTON (CBS) – The challenge for anyone hosting a Super Bowl party is to make sure you don’t spend all your time in the kitchen and miss the game. Lisa Wisel of the Vine Ripe Grill and Catering in Brookline shared a recipe not only feeds a crowd, but can be made a day ahead of time.
Lobster Shepard’s Pie is a twist on the casserole many of us grew up eating, but this version is in a whole other league. Paula Ebben had Lisa show us how it’s made.
WBZ-TV’s Paula Ebben reports
LOBSTER SHEPHERD’S PIE
Yield: 4 individual servings
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
Coarse salt and freshly ground pepper
4 ounces (1 stick) unsalted butter, plus 1T cut into 4 pats
1/2 cup whole milk
2 large egg yolks
6 large leeks (about 2 1/2 pounds), white and pale-green parts only, halved lengthwise and cut into
1/2-inch pieces, rinsed well (6 1/2 cups)
1 turnip, cut into chunks
2 T all-purpose flour
1 cup Lobster Stock (see recipe below)
3 cups Lobster Meat, cut into large chunks
1 T chopped fresh tarragon
1 T chopped chives
Preheat oven to 400 degrees. Prepare lobster stock and tarragon chive oil first (see recipes below).
Cover potatoes and turnips in separate pans with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain both pans. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks.
Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes.
Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat and let simmer for 2 minutes. Stir in lobster and fresh herbs. Remove from heat and divide among four 10-ounce one-pots. Divide the turnip equally among the 4 pots. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border around pot. Add a butter pat. Garnish with tarragon chive oil (see recipe below). Place one-pots on a baking pan and bake until bubbling, about 30 minutes. Let stand for 15 minutes before serving.
Tarragon Chive Oil – yields 7 Tablespoons
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
9 tablespoons olive oil (not extra-virgin), divided
Kosher salt and black pepper to taste
Rinse chives under hot water to remove chlorophyll taste. Blend herbs with 4T of the oil until smooth. Transfer to a small bowl and whisk in the remaining 5T of oil. Season to taste with kosher salt and freshly ground black pepper. Pass through a fine mesh sieve and do not press on the solids; let the oil drip naturally into a measuring cup to make it easier to pour into a squeeze bottle.
3 live lobsters (1 1/2 pounds each)
1 ounce (2 tablespoons) unsalted butter
1 large leek, white and pale-green parts only, halved lengthwise and cut into 1-inch pieces, rinsed well
2 carrots (do not peel), scrubbed and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup dry white wine
6 cups water
4 stems flat-leaf parsley
1 dried bay leaf
1/2 teaspoon coarse salt
1/4 teaspoon whole black peppercorns
Fill a lobster pot or other large pot two-thirds full with water. Bring to a boil. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Remove from water. Using kitchen shears, clip the tips of the lobster claws, and let drain. Let stand until cool enough to handle.
Remove meat from lobsters, reserving shells. Refrigerate lobster meat, covered, until ready to use. Cut shells into large pieces.
Melt butter in a medium stockpot over high heat. Add leek, carrots, and celery. Cook, stirring often, for 2 minutes. Stir in dry white wine; cook for 2 minutes more. Add reserved lobster shells, the water, parsley, bay leaf, salt, and peppercorns. Bring to a boil. Reduce heat, and let simmer for 30 minutes.
Strain through a fine sieve; discard solids. Let cool. (Stock can be refrigerated for up to 2 days or frozen for up to 1 month)
You can substitute chicken or beef for the lobster, and substitute any of the vegetables.