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Sweet Corn, Lima Bean and Lobster Shepherd's Pie (Emeril Lagasse) Recipe

Sweet Corn, Lima Bean and Lobster Shepherd's Pie (Emeril Lagasse) Recipe

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Sweet Corn, Lima Bean and Lobster Shepherd's Pie (Emeril Lagasse)

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Ingredients:

Serving

2 (1 1/2-lb) live lobsters
1 tbsp softened butter , plus 2 tbsp
1 tbsp olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 tsp essence or creole seasoning , recipe follows
3/4 tsp salt , plus 1/8 teaspoon
1/2 tsp freshly ground black pepper
1 tsp minced garlic
4 oz button mushrooms, quartered
1/2 tsp fresh thyme leaves
1 bay leaf
2 cups fresh corn kernels
2 tbsp all-purpose flour
2 tsp tomato paste
2 1/2 cups lobster , shrimp , or chicken stock
1 1/2 cups frozen lima beans
4 cups basic mashed potatoes , recipe follows
1 cup grated sharp or medium cheddar
1 tbsp finely chopped chives
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 lb potatoes, peeled, quartered, cut into 1-inch wedges
1/2 cup milk
4 tbsp unsalted butter
3 tbsp heavy cream
3/4 tsp salt
1/4 tsp ground black pepper

Directions:

Set a large 2 to 3 gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobsters in the pot. Cook the lobster for 5 minutes, remove, and chill immediately in an ice bath. Once the lobsters are cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Twist the tail off the lobsters, and cut the tails in half lengthwise using a large chef's knife and chop into 1/2-inch pieces. Crack the shells of the claws to remove the meat, chop into 1/2-inch pieces. Combine the claw meat with the tail meat and set aside until ready to use.
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with 1 tablespoon of the butter and set aside.
In a large saute pan or skillet, heat the remaining butter and the olive oil over medium-high heat. Add the onions, carrots, celery, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft and lightly caramelized, 5 to 6 minutes. Add the corn to the pan and cook until soft, about 5 to 6 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Gradually add the stock and then the lima beans, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf. Fold the lobster meat into the pot. Carefully transfer to the prepared dish and spoon the potatoes over the mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 30 to 35 minutes.
Let sit for 10 minutes before serving. Garnish with chives and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
For the Basic Mashed Potatoes:
Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.
Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, salt and pepper and mash until smooth, 3 to 4 minutes. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1105.89 Kcal (4630 kJ)
Calories from fat	304.8 Kcal
		% Daily Value*
Total Fat	33.87g	52%
Cholesterol	341.3mg	114%
Sodium	4045.55mg	169%
Potassium	1774.45mg	38%
Total Carbs	117.18g	39%
Sugars	20.26g	81%
Dietary Fiber	16.47g	66%
Protein	81.25g	162%
Vitamin C	20.6mg	34%
Vitamin A	2mg	65%
Iron	6.6mg	37%
Calcium	427.5mg	43%

Amount Per 100 g
Calories	135.43 Kcal (567 kJ)
Calories from fat	37.33 Kcal
		% Daily Value*
Total Fat	4.15g	52%
Cholesterol	41.8mg	114%
Sodium	495.44mg	169%
Potassium	217.31mg	38%
Total Carbs	14.35g	39%
Sugars	2.48g	81%
Dietary Fiber	2.02g	66%
Protein	9.95g	162%
Vitamin C	2.5mg	34%
Vitamin A	0.2mg	65%
Iron	0.8mg	37%
Calcium	52.4mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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