Lobster Shepard's Pie

Chef Jonathan Reeser

The Federal, www.thefederalrestaurant.com, Agawam, MA

Lobster Shepard's Pie


  • 5 Tbsp unsalted butter
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp diced, sautéed bacon
  • 1 tsp chopped garlic
  • 1/3 cup sliced shallots
  • 1 ½ cups chanterelle mushrooms (cleaned)
  • 2 cups Madeira
  • 4 cups chicken stock
  • 2 cups fresh corn kernels
  • 3½ cups cooked potato gnocchi
  • Lobster meat from fresh cooked 1¼ lb lobster
  • ¼ cup Parmesan cheese, preferably Parmigiano Reggiano
  • 2 Tbsp chopped tarragon


In a saucepan, heat 5 Tbsp butter and 3 Tbsp oil. Add bacon and garlic. After 1 minute, add  shallots and mushrooms. Sauté 5 minutes, mixing thoroughly until mushrooms are browned and shallots are soft.
Add Madeira and reduce by ½. (about 30 minutes). Add chicken stock and reduce by ½ (about 20 minutes). Add corn kernels and gnocchi. Cook for 5 minutes, or until gnocchi become watery.
Add lobster and butter. Cook 3 minutes (or until lobster is warm). Remove pan from heat. Add Parmesan and tarragon.  Season with salt and freshly ground black pepper.
Serve in 6 individual dishes.


Recommended wine/beer for Lobster Shepard's Pie:

Ramey 2004 Chardonnay “Russian River” [Sonoma, CA]