Equipment
* optional
Ingredients
Mashed Potato Topping
- 800 g floury potatoes, peeled and cubed
- 100 g unsalted butter, cubed and softened
- 80 ml heavy cream, warmed
- 2 egg yolks, beaten
- kosher salt
Vegetable Base
- 60 g unsalted butter
- 150 g leeks, white and light green parts only, washed and sliced
- 100 g celery, finely diced
- 100 g carrots, finely diced
- 2 garlic, minced
Creamy Seafood Sauce
- 50 g all-purpose flour
- 60 ml dry white wine
- 300 ml seafood stock, warmed
- 150 ml heavy cream
- 10 g dijon mustard
Lobster and Finishings
- 400 g cooked lobster meat, roughly chopped into bite-sized pieces
- 100 g frozen peas
- 10 g fresh tarragon, finely chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Place the cubed potatoes in a large saucepan and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a medium simmer. Cook until fork-tender.
Drain the potatoes thoroughly and return them to the warm saucepan off the heat for 2 minutes to let excess moisture evaporate. Mash or rice the potatoes, then vigorously fold in the softened butter, warmed heavy cream, and egg yolks until entirely smooth. Season to taste with salt.
Melt the butter for the vegetable base in a large skillet over medium heat. Add the sliced leeks, diced carrots, and diced celery. Sauté gently until the vegetables are softened and translucent but not browned.
Add the minced garlic and cook for an additional minute until aromatic. Sprinkle the flour over the vegetable mixture and stir continuously to cook the raw flour. The mixture will resemble a thick paste.
Pour in the dry white wine to deglaze the pan, scraping the bottom to release any stuck bits. Let the wine reduce until almost fully evaporated.
Gradually whisk in the warmed seafood stock, followed by the heavy cream and Dijon mustard. Bring the mixture to a gentle simmer and cook until the sauce is rich and thick enough to coat the back of a spoon.
Remove the skillet from the heat. Gently fold in the cooked lobster meat, frozen peas, chopped fresh tarragon, and lemon juice. Taste and adjust seasoning with salt and pepper if necessary. Be mindful to keep cooked lobster chilled until it is added, mitigating bacterial growth risks.
Preheat your oven to 200 C (400 F). Transfer the lobster filling into a 2-quart baking dish, spreading it into an even layer. Spoon or pipe the mashed potatoes over the top, making sure to seal the edges against the dish to prevent the sauce from bubbling over. Score the surface with a fork to create ridges.
Bake in the preheated oven at 200 C (400 F) until the sauce bubbles vigorously around the edges and the potato crust develops a deep golden-brown color. The internal temperature of the filling should reach 74 C (165 F).
Remove the pie from the oven and allow it to rest at room temperature. This resting period allows the filling to settle and thicken slightly, making it much easier to serve clean portions.
Chef's Notes
- Drying the boiled potatoes thoroughly in the hot pot before mashing ensures they absorb the butter and cream without becoming watery or gluey.
- Egg yolks in the potato mash act as an enriching agent, providing a structurally sound crust that holds beautiful definition and browns exquisitely in the oven.
- When folding in the lobster, handle it very gently to keep the chunks intact. Large, meaty pieces provide the luxurious texture expected of a premium dish.
- Tarragon has a strong anise profile that pairs perfectly with shellfish. If you are sensitive to the flavor, use chives or flat-leaf parsley as a milder substitute.
Storage
Refrigerator: 3 days — Store in an airtight container. Seafood quality degrades quickly, so consume promptly.
Freezer: 1 month — Freeze unbaked for best results. Freeze solid, then wrap tightly.
Reheating: Reheat in a 175 C (350 F) oven for 20-30 minutes until bubbling and heated through to an internal temperature of 74 C (165 F).
