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
Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot.
Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes.
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.
Melt 4 tablespoons butter in a large skillet over medium-high heat.
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.
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.
Garnish with dill sprigs.
Bake on a baking sheet until bubbling, about 30 minutes.
