Ingredients
1 container frozen lobster meat (Wegmans)
4 large baking potatoes
1 small container plain greek yogurt
5 tablespoons salted 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 gourmet blend mushrooms, stemmed and cut into large dice
1 cup white wine
1 cup heavy cream
1 cup frozen baby peas, defrosted
2 teaspoons kosher salt
Freshly ground pepper to taste
1/4 cup chopped fresh chives
Preparation
1. Defrost lobster meat in a glass bowl of water. Meanwhile, peel potatoes and cut into 1-inch pieces. Boil until soft, drain and mash/use hand mixer to whip. Add entire package of greek yogurt, salt & pepper (to taste), 4 Tbs butter, and ½ cup cream. Set aside.
2. Preheat oven to 350. 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.
3. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.
