Equipment
* optional
Ingredients
Fluffy Potato Topping
- 800 g yukon gold potatoes, peeled and cut into equal sized chunks
- 80 g unsalted butter, room temperature
- 60 ml heavy cream, warmed slightly
- 2 egg yolks
- 10 g kosher salt
Lobster Base
- 400 g raw lobster meat, tail and claw meat, cut into bite-sized chunks
- 100 g leek, white and light green parts only, finely diced and washed
- 80 g carrots, finely diced
- 80 g fennel bulb, finely diced
- 60 ml dry white wine
Cream Sauce
- 40 g unsalted butter
- 40 g all-purpose flour
- 250 ml seafood stock, warm
- 100 ml heavy cream
- 10 g dijon mustard
- 5 g fresh tarragon, finely chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Place the potatoes in a large saucepan and cover with cold, heavily salted water. Bring to a boil over high heat, then reduce heat and simmer until completely tender when pierced with a fork, about 20 minutes.
Drain the potatoes thoroughly and pass them through a potato ricer back into the warm saucepan. Gently fold in the room temperature butter, warmed cream, and egg yolks until smooth. Season to taste with kosher salt. Cover to keep warm.
In a large skillet over medium heat, melt the 40g of butter for the cream sauce. Add the diced leeks, carrots, and fennel. Sweat the vegetables until softened and translucent without taking on color, about 8 minutes.
Pour the dry white wine into the skillet to deglaze, scraping up any fond. Increase the heat slightly and reduce the liquid until it has almost completely evaporated.
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the warm seafood stock, followed by the heavy cream. Simmer until the sauce thickens enough to coat the back of a spoon.
Remove the skillet from the heat. Stir in the Dijon mustard, freshly chopped tarragon, and lemon juice. Gently fold in the raw lobster chunks. The residual heat will barely begin to warm the meat.
Transfer the lobster and vegetable mixture into a 2-liter baking dish. Spoon or pipe the mashed potatoes evenly over the top, ensuring the edges are sealed to prevent the sauce from bubbling over. If spreading with a spoon, rough up the surface with a fork to create crispy ridges.
Bake in a preheated oven at 200°C (400°F) for 25 to 30 minutes. The top should be deeply golden brown, and the sauce bubbling around the edges. For food safety, verify the center of the pie reaches an internal temperature of 74°C (165°F).
Remove the pie from the oven and let it rest at room temperature for at least 10 minutes before serving. This allows the creamy filling to stabilize and prevents it from pooling loosely on the plate.
Chef's Notes
- Using a potato ricer rather than a traditional masher ensures the starch molecules in the potatoes are not overworked, resulting in the lightest, fluffiest possible topping that will not become gummy.
- Egg yolks in the mashed potato serve a dual purpose. They add richness to balance the robust seafood flavor beneath, and they promote a beautifully golden, gratin-like crust under the high heat of the oven.
- If you are purchasing whole lobsters, reserve the shells and roast them. Simmer the roasted shells in the seafood stock for 30 minutes before making your sauce to dramatically amplify the depth of crustacean flavor.
- Be sure to handle raw lobster on a separate, sanitized cutting board to avoid cross-contamination with your ready-to-eat garnishes or cooked ingredients.
Storage
Refrigerator: 2 days — Seafood degrades quickly in quality. Store in an airtight container.
Reheating: Reheat covered in a 175°C (350°F) oven until gently bubbling and the internal temperature reaches 74°C.
