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Lobster and Shiitake Ragu with Celery Root Puree

The generous chunks of lobster and shiitake mushroom in this ragu make it more of a stew than a sauce. The recipe comes from chef Shea Gallante of Ciano.

  • Servings: 2
Lobster and Shiitake Ragu with Celery Root Puree

Source: The Martha Stewart Show, February 2011

Ingredients

  • 2 (1 1/2-pound) lobsters
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup minced shallots
  • 3 cloves garlic, minced
  • 10 large shiitake mushrooms, stems removed, caps cleaned and coarsely chopped
  • 1/4 cup finely chopped peeled celery root
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cups Brussels sprout leaves
  • 1/4 cup Madeira wine
  • 1/4 cup Lobster Stock
  • 1 fresh sage leaf
  • 1 medium tomato, chopped
  • 1/4 cup chopped speck
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Radish sprouts, for garnish
  • Celery Root Puree

Directions

  1. Bring a large pot of water to a boil over high heat. Add lobsters and cook for 6 minutes. Remove from water. Remove meat from tails and claws, leaving claw meat intact; set meat aside, reserving shells and bodies for stock.

  2. Heat oil in a large high-sided skillet over medium-high heat. Add shallots and garlic, and cook until soft and translucent. Add mushrooms, celery root, carrot, and celery; cook, stirring, until tender, about 10 minutes. Add Brussels sprout leaves and cook, stirring, until caramelized, 3 to 5 minutes.

  3. Carefully add Madeira and deglaze. Add lobster stock, sage, and tomato; reduce heat to a simmer and cook until thickened, 8 to 10 minutes. Add speck and butter; cook, stirring, until butter is melted.

  4. Add lobster meat to skillet; cover and cook until just heated through, 8 to 10 minutes. Do not boil. Remove skillet from heat and drizzle lobster mixture with olive oil; sprinkle with chives and parsley.

  5. Divide the celery root puree evenly between two plates; top with lobster mixture. Set claws in the center of each plate and garnish with radish sprouts; serve immediately.

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