Name: Lobster Shepherd’s Pie
Yield: 4 servings
Ingredients: 2 lb. russet potatoes, scrubbed, pricked all over with a fork; ¼ cup (½ stick) unsalted butter, divided; 1½ lb. lobster tails, meat removed from shells and cut into 2" pieces, shells broken into 2" pieces; 2 Tbsp. tomato paste; ½ cup dry white wine; 1 medium yellow onion, peeled, halved through root end; 1 head of garlic, halved crosswise; 2 celery stalks, halved crosswise; 1 medium carrot, peeled, cut on a diagonal into 2" pieces, divided; 2 bay leaves; 1 tsp. black peppercorns; Kosher salt; 1 cup half-and-half; Freshly ground black pepper; 2 large egg yolks; ¼ cup chopped dill; 2 Tbsp. prepared horseradish; 8 oz. pearl onions, peeled; ¼ cup (½ stick) unsalted butter; 8 oz. pearl onions, peeled; 3 medium carrots, peeled, cut on a diagonal into 2" pieces; ¼ cup all-purpose flour; ½ cup half-and-half; Kosher salt, freshly ground pepper; Flaky sea salt

Image may contain Plant Pebble Road Food Gravel Dirt Road Rubble Bread and Vegetable

Photo by Michael Graydon and Nikole Herriott, Food Styling by Alison Attenborough, Prop Styling by Kalen Kaminski

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce for this sheperd's pie recipe.

Recipe notes