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Lobster Shepard's Pie

Lobster Shepard's Pie

Chef Jonathan Reeser

The Federal, www.thefederalrestaurant.com, Agawam, MA

Ingredients:

  • 5 Tbsp unsalted butter
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp diced, sautéed bacon
  • 1 tsp chopped garlic
  • 1/3 cup sliced shallots
  • 1 ½ cups chanterelle mushrooms (cleaned)
  • 2 cups Madeira
  • 4 cups chicken stock
  • 2 cups fresh corn kernels
  • 3½ cups cooked potato gnocchi
  • Lobster meat from fresh cooked 1¼ lb lobster
  • ¼ cup Parmesan cheese, preferably Parmigiano Reggiano
  • 2 Tbsp chopped tarragon

Method:

In a saucepan, heat 5 Tbsp butter and 3 Tbsp oil. Add bacon and garlic. After 1 minute, add  shallots and mushrooms. Sauté 5 minutes, mixing thoroughly until mushrooms are browned and shallots are soft.
Add Madeira and reduce by ½. (about 30 minutes). Add chicken stock and reduce by ½ (about 20 minutes). Add corn kernels and gnocchi. Cook for 5 minutes, or until gnocchi become watery.
Add lobster and butter. Cook 3 minutes (or until lobster is warm). Remove pan from heat. Add Parmesan and tarragon.  Season with salt and freshly ground black pepper.
Serve in 6 individual dishes.

 

 

Recommended wine/beer for Lobster Shepard's Pie:

Ramey 2004 Chardonnay “Russian River” [Sonoma, CA]

David Ramey is one of the American wine industry’s national treasures. He was singularly responsible for the early success that put Matanzas Creek’s Chardonnay and Merlot on Sonoma’s wine map. Even before then, he had the great good fortune to fall under the influence of the Moueix family while doing an internship at Ch. Pétrus, undoubtedly the world’s greatest Merlot estate. Not surprisingly, Christian Moueix tapped David to take control of the winemaking at Dominus, his Napa Valley outpost. After a few years, he was lured away by Leslie Rudd, the chairman of Dean & DeLucca, to oversee the launch of his eponymous wine company, Rudd Estate. It was the not uncommon desire to call his own shots that brought David to seek success and fame with a label bearing his own name. Our 2004 Russian River Chardonnay shows that Ramey knows where great grapes are grown. It also shows that his current take on the varietal is more delicate and restrained. Part of the secret is that the fruit was whole-cluster pressed, fermented in Burgundian barrels with native yeast and bottled unfiltered. The Federal tossed budget constraints to the wind in cobbling together the costly ingredients for its lobster pie. It is only fitting that a luxurious Ramey Chardonnay should be selected as its mate. Sensual toasted-nut flavors coupled with hints of tropical fruit laced with a backbone of tartaric acid supply just the right balance of scale and weight to corral the unbridled richness of the shepherd’s pie.