Best 8 Lobster And Shiitake Ragu With Celery Root Puree Recipes

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Lobster and shiitake ragu with celery root puree is a luxurious and flavorful dish that is perfect for a special occasion. The tender lobster and earthy shiitake mushrooms are simmered in a rich and flavorful tomato sauce, while the celery root puree adds a creamy and decadent touch. This dish is sure to impress your guests and leave them craving more!

Here are our top 8 tried and tested recipes!

CELERY ROOT PUREE



Celery Root Puree image

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Steps:

  • Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

LOBSTER AND SHIITAKE RAGU WITH CELERY ROOT PUREE



Lobster and Shiitake Ragu with Celery Root Puree image

The generous chunks of lobster and shiitake mushroom in this ragu make it more of a stew than a sauce.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 19

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

Steps:

  • 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.

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

LOBSTER IN LEMONGRASS BROTH WITH TRUFFLED SHIITAKE FLANS



Lobster in Lemongrass Broth with Truffled Shiitake Flans image

Developed at Blue Ginger with Tom Berry, one of my sous chefs, this celebratory dish is an East-West spectacular. One look at the ingredients - lobster with lemongrass, shiitakes with truffles - reveals its multicultural pedigree; to me, however, it's just great eating.

Provided by Ming Tsai

Categories     main-dish

Yield Serves 4

Number Of Ingredients 28

4 live lobsters, 1 1/2 pounds each
1 tablespoon canola oil
1 tablespoon tomato paste
1 fennel bulb, cut into 1/4-inch slices
1 medium red onion, cut into 1/4-inch slices
1 carrot, cut on the diagonal into 1/4-inch slices
1 celery stalk, chopped
6 lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick
2 1/4-inch-thick slices fresh ginger
1 cup Chardonnay or other dry, full-bodied white wine
1 bay leaf
1/2 teaspoon green peppercorns
1 tablespoon canola oil
1 tablespoon finely chopped shallots
1 1/2 cups shiitake mushroom caps sliced 1/4 inch thick
4 eggs
1 cup heavy cream
2 tablespoons scallions, green parts only, sliced 1/8 inch thick
2 teaspoons white truffle oil, plus more for garnish
Salt and freshly ground white pepper
2 tablespoons canola oil
1 1/2 tablespoons fresh lemon juice
1/3 cup scallions, green parts only, sliced diagonally 1/8 inch thick
2 tablespoons butter
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 large bok choy, sliced 1/4 inch thick
Salt and freshly ground black pepper

Steps:

  • Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.
  • Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
  • Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.
  • To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.
  • Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.
  • Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes.
  • Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste.
  • Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve.
  • To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm.

CELERY ROOT PUREE



Celery Root Puree image

This is an easy boil-and-blend recipe from chef Shea Gallante of Ciano. Use it with his Lobster and Shiitake Ragu.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

1 celery root, peeled and chopped
1/4 cup heavy cream
1 teaspoon unsalted butter
2 cups homemade or store-bought low-sodium vegetable stock

Steps:

  • Place all ingredients in a medium saucepan; bring to a boil over medium-high heat and cook until celery root is tender, about 15 minutes. Transfer celery root and cooking liquid to the jar of a blender; carefully puree until smooth. Keep warm until ready to serve.

CELERY ROOT BISQUE WITH SAUTEED LOBSTER



Celery Root Bisque With Sauteed Lobster image

Make and share this Celery Root Bisque With Sauteed Lobster recipe from Food.com.

Provided by GingerlyJ

Categories     Lobster

Time 1h15m

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced parsnips or 1/2 cup carrot
1/2 cup diced celery
1 tablespoon minced shallot
1 teaspoon garlic
4 cups peeled roughly chopped celery root
5 cups chicken stock
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup cream
2 tablespoons chopped fresh parsley leaves
1 (2 lb) lobsters (or 2 frozen tails)
2 tablespoons unsalted butter
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup chopped celery leaves

Steps:

  • Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
  • When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
  • Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
  • Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.

Nutrition Facts : Calories 336, Fat 16.9, SaturatedFat 8.6, Cholesterol 153.1, Sodium 1012.4, Carbohydrate 18.6, Fiber 2.3, Sugar 5.1, Protein 27.4

GARLIC POTATO PURéE WITH SHIITAKE RAGOûT AND POTATO CRISPS



Garlic Potato Purée with Shiitake Ragoût and Potato Crisps image

Yield Serves 8

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large russet (baking) potato scrubbed
2 pounds russet (baking) potatoes
1 large head of garlic (about 22 cloves), separated into cloves and peeled
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
3/4 cup milk, scalded
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps quartered
1 cup medium-dry Sherry
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
3 tablespoons minced fresh parsley leaves

Steps:

  • Brush a baking sheet well with some of the oil. In a food processor fitted with the 2-millimeter slicing disk or with a hand-held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet. Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400°F. oven for 12 to 15 minutes, or until they are golden brown. Transfer the crisps while they are still warm with a metal spatula to a rack and let them cool. The crisps may be made several days in advance and kept in a plastic bag at room temperature.
  • Peel the potatoes, quarter them lengthwise, and cut them into 1-inch pieces. Reserving 3 of the garlic cloves for the ragout, in a steamer set over boiling water steam the remaining garlic cloves with the potatoes, covered, for 12 to 15 minutes, or until the potatoes are very tender. Force the steamed garlic and the potatoes through a ricer or food mill fitted with the medium disk into a large bowl, stir in the butter, the milk, and salt and pepper to taste, and keep the purée warm, covered. The purée may be made 1 day in advance, kept covered and chilled, and reheated.
  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the mushrooms with the reserved garlic cloves, minced, and salt and pepper to taste for 5 minutes, or until the mushrooms are softened and any liquid they give off is evaporated. Add the Sherry and boil the mixture until almost all the liquid is evaporated. Add the broth and the soy sauce and bring the mixture to a boil. Stir the cornstarch mixture, stir it into the sauce, and simmer the ragout, stirring occasionally, for 2 minutes. Stir in the parsley. The ragout may be made 1 day in advance, kept covered and chilled, and reheated.
  • Divide the purée among 8 heated small plates, mounding it, arrange 3 crisps decoratively in each mound, and spoon the ragout over and around the purée.

BRAISED CELERY ROOT PURéE WITH MUSHROOMS



Braised Celery Root Purée With Mushrooms image

Provided by Jill Santopietro

Categories     side dish

Time 1h30m

Yield Serves 6

Number Of Ingredients 14

3/4 ounce dried porcini mushrooms
Juice of 2 lemons
2 1/2 pounds (about 2 large) celery root
1/2 cup extra-virgin olive oil
1 large leek, white and light green parts only, cleaned and roughly chopped
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled
3 sprigs thyme, plus 1 1/2 teaspoons chopped thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups whole milk
1 1/4 pounds mixed mushrooms (cremini, button or shiitake), cut into 1/4 -inch slices
Truffle oil, optional
Shaved Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
  • Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
  • Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
  • Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
  • Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
  • In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
  • To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams

Tips:

  • To save time, use pre-cooked lobster meat. If using live lobster, steam or boil it until cooked through before removing the meat.
  • If you can't find shiitake mushrooms, you can substitute another type of mushroom, such as cremini or oyster mushrooms.
  • Be sure to finely chop the celery root before making the puree. This will help it to become smooth and creamy.
  • If you don't have a food processor, you can mash the celery root by hand using a potato masher.
  • Serve the lobster and shiitake ragu over your favorite pasta, such as tagliatelle or linguine.

Conclusion:

This lobster and shiitake ragu with celery root puree is a delicious and elegant dish that is perfect for a special occasion. The ragu is rich and flavorful, with a hint of sweetness from the lobster and shiitake mushrooms. The celery root puree is smooth and creamy, and it provides a nice contrast to the hearty ragu. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you're looking for a special dish to serve, give this lobster and shiitake ragu with celery root puree a try.

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