Recipe by Celina Tio, Executive Chef

The American Restaurant, Kansas City, MO

 Serves 4 people

 2 each 1½  pound Maine Lobsters

3 quarts water

2 tablespoons kosher salt (1 tablespoon if it is fine salt)

1 cup white wine

1 tablespoon black peppercorns

1 bunch fresh thyme

½ stick butter

 1 tablespoon olive oil

½ cup pearl onions, blanched and peeled

1 cup assorted mushrooms (we use nameko, clamshell alba and trumpet royale)

1 tablespoon shallots, finely chopped

1 teaspoon, fresh Italian Parsley, chopped

½ teaspoon tarragon, chopped

1 tablespoon butter

3/4 cups lobster stock

salt and freshly ground black pepper to taste

 Mashed potatoes made with yukon gold potatoes that have been put through a ricer or food mill.

Method:

In a large stock pot, bring water, butter (be sure to reserve 1 tablespoon for the shepherd’s pie), white wine, salt and peppercorns to a boil.  Add fresh thyme and the lobsters.  Cook for 5 minutes.  Remove lobsters from the water and place in an ice bath.  Clean the lobster by splitting the lobster tail lengthwise and removing the claws and knuckles from the shell.   Set aside.

In a large sauté pan over medium-high heat, sauté the pearl onions, mushrooms and shallots in olive oil.  Add the lobster stock and bring to a boil, then turn down the heat and simmer until slightly reduced.  Add herbs and adjust seasoning as necessary and finish with butter just before serving.   When ready to serve, add split tail and bring back to a simmer.  Cook for 1 minute, then add claws and knuckles.

To serve, pipe mashed potatoes around the rim of 4 bowls, place under the broiler to get the potatoes golden brown then spoon lobster mix into the center.  Savor and enjoy!