Lobster Shepherd's Pie

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

lobsters, baking potatoes, unsalted butter, shallots, leeks, carrots, shiitake mushrooms, white wine, heavy cream, frozen baby peas, kosher salt, freshly ground pepper, fresh chives

Taken from cooking.nytimes.com/recipes/831 (may not work)