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Lobster Shepards pie




Source of Recipe


Martha Stewart Living July 2009






List of Ingredients



• 1.5 lb yukon potatoes, 2-in chunks
  
• S&P
  
• 4 oz (1 stick) butter + 1 tbl; in 4 parts
  
• 1/2 cup milk
  
• 2 large egg yolks
  
• 6 large leeks, halved in 1/2 in pieces and rinsed
  
• 2 Tbl flour
  
• Lobster Stock
  
• 2 tbl dill
  






Instructions



1. Preheat oven to 400. Cover potatoes with water by 2 in, 1 tbl salt and bring to boil. Reduce, simmer, partially covered until tender, about 20 minutes. Drain. Mash potatoes or pass thru ricer. Stir in 4 Tbl butter, mlk, 1 tsp salt, 1/2 tsp pepper. Stir in yolks.
   
2. Melt 4 tbl butter in large skillet over med heat. Add leeks, 1.5 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally for 2 minutes. Cover, reduce heat to med-low. Cook stirring occasionally until tender, about 8 minutes.
   
3. Stir in flour and cook for 1 minute. Stir in stock and boil. Reduce heat and simmer, 2 minutes. Stir in lobster and dill and divide among 4 10-oz baking dishes. Top each with potato mix and a little butter. Garnish with dill. Bake 30 minutes until bubbling. LEt stand 15 minutes before serving.
   



RECIPE CONTINUES

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