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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 6094_020211_ragu.jpg
Ingredients Ingredient Checklist 2 (1 1/2-pound) lobsters 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 cup minced shallots 3 cloves garlic, minced 10 large shiitake mushrooms, stems removed, caps cleaned and coarsely chopped 1/4 cup finely chopped peeled celery root 1 medium carrot, finely chopped 1 rib celery, finely chopped 2 cups Brussels sprout leaves 1/4 cup Madeira wine 1/4 cup Lobster Stock 1 fresh sage leaf 1 medium tomato, chopped 1/4 cup chopped speck 4 tablespoons unsalted butter, cut into pieces 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley Radish sprouts, for garnish Celery Root Puree
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 6094_020211_ragu.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
6094_020211_ragu.jpg
6094_020211_ragu.jpg
Ingredients
Ingredients
- 2 (1 1/2-pound) lobsters 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 cup minced shallots 3 cloves garlic, minced 10 large shiitake mushrooms, stems removed, caps cleaned and coarsely chopped 1/4 cup finely chopped peeled celery root 1 medium carrot, finely chopped 1 rib celery, finely chopped 2 cups Brussels sprout leaves 1/4 cup Madeira wine 1/4 cup Lobster Stock 1 fresh sage leaf 1 medium tomato, chopped 1/4 cup chopped speck 4 tablespoons unsalted butter, cut into pieces 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley Radish sprouts, for garnish Celery Root Puree
Directions
Bring a large pot of water to a boil over high heat. Add lobsters and cook for 6 minutes. Remove from water. Remove meat from tails and claws, leaving claw meat intact; set meat aside, reserving shells and bodies for stock.
Heat oil in a large high-sided skillet over medium-high heat. Add shallots and garlic, and cook until soft and translucent. Add mushrooms, celery root, carrot, and celery; cook, stirring, until tender, about 10 minutes. Add Brussels sprout leaves and cook, stirring, until caramelized, 3 to 5 minutes.
Carefully add Madeira and deglaze. Add lobster stock, sage, and tomato; reduce heat to a simmer and cook until thickened, 8 to 10 minutes. Add speck and butter; cook, stirring, until butter is melted.
Add lobster meat to skillet; cover and cook until just heated through, 8 to 10 minutes. Do not boil. Remove skillet from heat and drizzle lobster mixture with olive oil; sprinkle with chives and parsley.
Divide the celery root puree evenly between two plates; top with lobster mixture. Set claws in the center of each plate and garnish with radish sprouts; serve immediately.
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All Reviews for Lobster and Shiitake Ragu with Celery Root Puree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster and Shiitake Ragu with Celery Root Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
