Food & dining
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    Seasonal Recipe

    Recipe for lobster shepherd’s pie

    karoline boehm goodnick for the boston globe

    Serves 6

    Nearly everyone on Maine’s Little Cranberry Island makes this pie and it has evolved as the island’s residents improvise and add to the basic ingredients of lobster and carrots in a cream sauce, covered with buttery mashed potatoes. After my friend Sonja’s wedding on the island a few years ago (I arrived on a tiny mail boat from Northeast Harbor), we walked up the road to the Islesford Neighborhood House, used for community activities, and this was the main course at the reception, made by many locals. The bride began with a version from Karen Fernald, daughter of lobsterman Warren Fernald, and tweaked it with cream cheese and Parmesan to come up with this. It tasted very good and should have: The lobsters had been caught that morning in the waters just beyond where we ate.

    Butter (for the dish)
    Salt and pepper, to taste
    4medium carrots, cut into
    ½-inch pieces
    3medium russet potatoes, peeled and quartered
    6tablespoons unsalted butter
    2tablespoons cream cheese
    cup whole milk
    3tablespoons chopped fresh chives
    1medium shallot, finely chopped
    2tablespoons flour
    ½cup light cream
    ½cup bottled clam broth mixed with ¼ cup water
    ¼teaspoon ground nutmeg
    1teaspoon sherry
    1pound cooked lobster meat, diced
    2tablespoons grated Parmesan

    1. Set the oven at 375 degrees. Lightly butter a 9-inch-square baking dish.

    2. In a large pot of salted water, bring the carrots to a boil. Cover and simmer for 10 minutes, or until they are tender. Drain and transfer to the baking dish.


    3. Rinse and refill the pot with water. Add a large pinch of salt and the potatoes. Bring to a boil, lower the heat, and simmer for 15 to 20 minutes or until the potatoes are tender. Drain and return to the pot. With a potato masher, beat in 3 tablespoons of the butter, the cream cheese, milk, salt, and pepper until smooth and fluffy. Stir in the chives; set aside.

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    4. In a saucepan over medium heat, melt the remaining 3 tablespoons butter. Cook the shallot, stirring often, for 3 minutes. With a wooden spoon, stir in the flour and cook, stirring, for 2 minutes. Slowly add the cream, stirring constantly, then stir in the clam broth mixture, nutmeg, and sherry. Continue stirring until the mixture begins to bubble. Lower the heat and simmer, stirring occasionally, for 3 minutes.

    5. Remove the saucepan from the heat and fold in the lobster meat. Spread the mixture over the carrots. With a rubber spatula, spread the mashed potatoes evenly on top. Sprinkle with Parmesan.

    6. Bake the pie for 30 to 40 minutes, or until the top is golden brown and the mixture is bubbling at the edges. Let the pie rest for 10 minutes. Sprinkle with chives.  Jocelyn Ruggiero. Adapted from Sonja Moser