Food & Cooking Recipes Ingredients Seafood Recipes Lobster and Shiitake Ragu with Celery Root Puree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 The generous chunks of lobster and shiitake mushroom in this ragu make it more of a stew than a sauce. Ingredients 2 (1 ½-pound) lobsters 2 tablespoons extra-virgin olive oil, plus more for drizzling ¼ cup minced shallots 3 cloves garlic, minced 10 large shiitake mushrooms, stems removed, caps cleaned and coarsely chopped ¼ cup finely chopped peeled celery root 1 medium carrot, finely chopped 1 rib celery, finely chopped 2 cups Brussels sprout leaves ¼ cup Madeira wine ¼ cup Lobster Stock 1 fresh sage leaf 1 medium tomato, chopped ¼ 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 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. 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. 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. 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. 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. Rate it Print