Lobster Shepherd's Pies

Ingredients

• 1.5 pounds yukon gold potatoes peeled cut into 2-inch chunks
• 1 serving salt and pepper freshly ground
• 4 ounces butter unsalted cut into 4 pats (1 stick)
• 0.5 cup milk whole
• 2 large egg yolk 
• 2.5 pounds leek white rinsed halved lengthwise cut into ½-inch pieces, well (6 ½ cups)
• 2 tablespoons flour all-purpose
• 1 cup live maine lobsters cut into large chunks
• 2 tablespoons optional: dill fresh with dill seeds for garnish coarsely chopped

Equipment

• frying pan
• baking sheet
• oven
• pot
• potato ricer

Directions

1. Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot.
2. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes.
3. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks.
4. Melt 4 tablespoons butter in a large skillet over medium-high heat.
5. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes.
6. Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat.
7. Garnish with dill sprigs.
8. Bake on a baking sheet until bubbling, about 30 minutes.
9. Let stand for 15 minutes before serving.