LOBSTER SHEPHERD'S PIE

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333 Poydras Street
W Hotel New Orleans
504/525-9444 ext. 2520.

Recipe

LOBSTER SHEPHERD'S PIE

1 T OLIVE OIL
1/4 C COOKED GREEN BEANS, CUT INTO 1/2" PIECES
1/4 C COOKED PEARL ONIONS
1/4 C DICED CARROTS, BLANCHED
1/2 C DICED POTATOES, BLANCHED
1 T BRANDY
1/2 C POACHED LOBSTER MEAT, DICED
1/2 C SAUCE AMERICAINE, RECIPE FOLLOWS
3/4 C HOT DUCHESS POTATOES, RECIPE FOLLOWS
2 T BREAD CRUMBS
4 SPRIGS PARSLEY
1 POACH LOBSTER HEAD SHELL

HEAT OLIVE OIL IN A PAN OVER HIGH HEAT UNTIL LIGHTLY SMOKING. ADD THE BEANS, ONIONS, CARROTS, AND POTATOES AND SAUTÉ UNTIL HOT. ADD THE BRANDY AND LOBSTER. FLAME THE BRANDY IF POSSIBLE AND ADD THE SAUCE. SEASON THE MIXTURE TO TASTE WITH SALT AND PEPPER. POUR THE MIXTURE INTO A CASSEROLE DISH. USING A PIPING BAG OR A SPOON PLACE THE DUCHESS POTATOES OVER THE LOBSTER MIXTURE. SPRINKLE WITH BREADCRUMBS. PLACE THE CASSEROLE UNDER A BROILER AND COOK UNTIL GOLDEN BROWN, ABOUT 3-4 MINUTES. REMOVE FROM THE OVEN, PLACE LOBSTER HEAD IN THE POTATOES FOR GARNISH. STUFF THE PARSLEY IN THE CAVITY AND SERVE.

DUCHESS POTATOES

1 # POTATOES, PEELED AND CHOPPED
2 T BUTTER
1/3 C HEAVY CREAM
2 T ROASTED GARLIC PUREE
1 YOLKS
2 T CHOPPED CHIVES
TT SALT AND FRESH GROUND PEPPER

STEAM POTATOES FOR 25 MINUTES. PASS POTATOES THROUGH LARGE HOLE FOOD MILL. HEAT CREAM AND BUTTER. COMBINE THE ROASTED GARLIC WITH THE CREAM. PLACE THE POTATOES IN A HOBART BOWL AND ADD HALF THE CREAM MIXTURE. MIX WITH THE WHIP ON LOW UNTIL JUST COMBINED. SLOWLY ADD THE REMAINING CREAM MIXTURE AND SEASON. FOLD IN THE EGG YOLK AND CHIVES. ADJUST SEASONING AND RESERVE HOT.

AMERICAINE SAUCE

1 T BUTTER
2 LOBSTER BODIES, SHELLS ONLY
1 YELLOW ONION, CHOPPED
2 GARLIC CLOVES CRUSHED
1/2 T DRY TARRAGON
1 Q HEAVY CREAM, HOT
2 JIGGERS COGNAC
3 BAY LEAVES
2 C CHICKEN STOCK
1 T TOMATO PASTE
TO TASTE SALT AND PEPPER

IN A LARGE SAUCEPAN, HEAT TEH CLARIFIED BUTTER AND SAUTE THE LOBSTER SHELLS. WHEN THE SHELLS ARE COMPLETELY RED, REMOVE FROM THE PAN AND ADD THE ONIONS AND GARLIC TO THE PAN AND SAUTE UNTIL AROMATIC AND TRANSLUCENT.

WHILE THE ONIONS AND GARLIC ARE COOKING, PUT THE LOBSTER SHELLS IN THE BOWL OF THE FOOD PROCESSOR AND PROCESS UNTIL THE SHELLS ARE IN SMALL PIECES. ADD THEM BACK TO THE SAUCEPAN. ADD THE TARRAGON AND TOMATO PASTE. COOK THE TOMATO PASTE UNTIL IT HAS A RICH SMELL. THE COLOR OF THE PASTE SHOULD TURN A BIT DARKER.

ADD THE COGNAC AND REDUCE UNTIL ALMOST DRY. ADD THE CHICKEN STOCK AND REDUCE BY HALF. ADD THE HOT CREAM AND BAY LEAVES AND SIMMER UNTIL REDUCED BY HALF. STRAIN THE SAUCE THROUGH A CHINOIS. CHECK THE CONSISTENCY OF THE SACUE AND REDUCE FURTHER TO THICKEN IF NECESSARY. SEASON TO TASTE.

About the Chef

Peder Andrew Tillung
Executive Chef, W New Orleans

Peder Tillung moved to New Orleans with Sheraton of New Orleans in 1999 to serve as executive chef for this 1100 room convention hotel. Earlier this year, he accepted the position of executive chef for W New Orleans and its signature restaurant Zoë Bistrot. He was instrumental in the creation of the Zoë menu and wine collection which is already receiving rave reviews.

Tillung holds an AOS from The Culinary Institute of America and also studied at South Hennepin Technical Institute. His experience includes working at some of the finest hotels in the Midwest.

From 1995 to 1999 he was executive chef for Marriott Hotels & Resorts in St. Louis, Missouri, and Minnetonka, Minnesota. Prior to this, Tillung served as executive sous chef with the Marriott Southwest in Minnetonka. Other experience includes restaurant chef for the Radisson Metrodome in Minneapolis and banquet/restaurant chef for Ritz Carlton Hotels in St. Louis and Tysons Corner, Virginia.

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