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.


  • 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


  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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