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Fish


5 1 1/2-pound lobsters
6 large baking potatoes
7 tablespoons unsalted butter
4 large shallots, peeled and minced
4 large leeks, white and light green parts only, julienned
1 1/2 cups finely diced carrots
8 cups shiitake mushrooms, stemmed and cut into large dice
1 cup white wine
1 cup heavy cream
1 cup frozen baby peas, defrosted
5 teaspoons kosher salt
Freshly ground pepper to taste
1 cup half-and-half
1/4 cup chopped fresh chives

1.Steam lobsters until slightly underdone, about 9 minutes. Let cool. Meanwhile, peel potatoes and cut into 1-inch pieces. Boil until soft, drain and pass through a ricer. Set aside.
2.Shell the cooled lobster meat, cut into large chunks and set aside.
3.Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and saute 1 minute. Add the leeks and carrots and saute 10 minutes. Add the mushrooms and cook for 10 minutes more. Add the wine and simmer 5 minutes. Stir in the cream and the peas and simmer 5 minutes. Stir in 2 teaspoons of salt and pepper and set aside.
4.Preheat the oven to 350 degrees. Place the potatoes in a large saucepan over medium heat. Add the remaining butter and half-and-half and stir until melted and smooth. Stir in the remaining salt and pepper. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow oval casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.

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