This easy recipe for warm and wonderful lobster shepherd’s pie gives a luxurious seafood spin to everyone’s favorite comfort food supper! A fun alternative to the classic lamb and beef versions.
If you’ve been reading my posts for a while know, you know I have a mad crush on shepherd’s pie of all kinds. And I have ruthlessly broken all shepherd’s pie rules by not using the proper lamb filling, but making shepherd’s pie with everything from beef to chicken to turkey. Since I love lobster pretty much as much as I love shepherd’s pie, it’s a mystery as to why it took me so dang long to put the two of them together but hey, better late than never, right? Ready to seafood-up your shepherd’s pie? Let’s make it!
Now, I know that lobster is pricy, but every once in a while we all deserve a splurge. This past week we had a lobster-worthy event in our family as the Southern daughter received her Master’s degree in Early Childhood Education. Here she is looking beautiful and brilliant in her fancy special robe that people who are getting a Master’s degree get to wear.
She had already ditched the hat, so you’ll just have to take my word for it that she looked extra adorable with it on her beautiful strawberry blonde head. And because I am her proud mama, I am allowed to tell you that she took all her masters courses, wrote all those papers and defended her thesis while she was working full time teaching first grade. Oh, and she’s also getting married in three months, so she had that going on too. I AM SO DANG PROUD OF THIS GIRL.
This easy recipe for lobster shepherd's pie gives a luxurious seafood spin to everyone's favorite comfort food supper!Anyway, if you have something of your own to celebrate, or if you are looking for a great and easy New Year’s Eve dinner, or if you just feel like you deserve lobster (and you DO!), this is a fun and different way to get your lobster on. You make this one with lobster tails – pull them out of the shell and cut ’em into bite sized chunks. You are going to cook up a mess of baby carrots and sweet onion with some clam juice and half and half and then stir in the lobster meat, and pour the whole delicious mixture into a casserole dish.
As with all shepherd’s pie, the filling gets covered with mashed potatoes and baked until everything is bubbly and cooked through and your kitchen smells like lobster shepherd’s pie heaven.
Then all that’s left to do is scoop it out into plates or bowls, hand out the forks, and watch everyone’s face light up with lobster-flavored happiness. Happy New Year’s Eve to all, and I will see you in 2019! (As in next Thursday, but saying “see you next year” at the end of December never gets old, right?
Lots of love,
The Mother of the super-smarty-pants Bride!Print
This easy recipe for lobster shepherd’s pie gives a luxurious seafood spin to everyone’s favorite comfort food supper!
- 4 Yukon Gold potatoes, quartered
- 6 tablespoons butter
- 3/4 cup half and half
- 1 cup baby carrots
- 1 medium sweet onion, peeled and roughly chopped
- 2 tablespoons tomato paste
- ¼ cup flour
- 1 cup clam juice
- 1 teaspoon Old Bay seasoning
- Pinch each of salt and pepper
- 4 medium lobster tails, shelled and meat cut into bite-sized chunks
- Preheat oven to 400.
- Place potatoes in a pot of water and bring to a boil. Cook until potatoes are fork-tender, about 15 minutes. Drain and return to pot. Mash with a potato masher or ricer and add 2 tablespoons of butter and ¼ cup half and half. Mash again and season to taste with salt and pepper. Set aside.
- Melt remaining butter in a large deep skillet over medium-high heat. Add carrots and onions and stir until onions are soft, about 5 minutes. Stir in tomato paste and then flour. Stir in clam juice, Old Bay and remaining half and half and simmer until thickened. Stir in lobster meat.
- Transfer the lobster mixture to a shallow baking dish. Spread the mashed potato mixture on top and bake for 30 minutes. If you want the top a little browned, switch the oven to broil for the last few minutes, watching carefully.
- Ladle into soup bowls or rimmed plates and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!