Lobster Pierogi with Corn Puree
Prep time: 
Cook time: 
Total time: 
Yield: 12 to 15 pierogi
 
Lobster Pierogi filling adapted from Michael Symon via Food & Wine
Corn Puree recipe adapted from Charlie Trotter via Art Culinaire
ingredients:
Pierogi Dough
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • 1 tablespoon minced chives
  • Freshly ground pepper
  • 2 cups all-purpose flour
Lobster Potato Filling
  • 1 4 oz Yukon gold potato
  • 1 4 oz purple potato
  • 2 tablespoons half-and-half or heavy cream
  • 6-8 ounces cooked lobster meat, cut into ¼-inch pieces
  • Salt
CORN PUREE
Corn Stock
  • 3 stripped cobs of corn, kernels reserved
  • 1 quart of cold water
Corn Puree
  • 1 tablespoon clarified butter or olive oil
  • ¾ cup fresh corn kernels
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 2 tabelspoos white wine
  • 1½ cups corn stock (ingredients and directions above and below)
  • 1 teaspoon ground cumin (optional - I didn't use it)
  • 2 more tablespoons clarified butter (you can use unsalted melted butter if you'd like)
  • salt and pepper to taste
directions:
Make the Pierogi Dough
  1. In a medium bowl, combine the sour cream with 4 tablespoons of the butter, the egg, the chives and 1 teaspoon of pepper. Using your hands, work in the flour. Turn the dough out onto a work surface and knead until smooth and elastic. Shape the dough into two 6-inch disks, wrap in plastic and let rest at room temperature for 30 minutes.
Make the Lobster Potato filling
  1. Meanwhile, in a medium saucepan, boil the potato in water to cover until tender, about 20 minutes; drain. Peel and press through a ricer or sieve into a medium bowl. Stir in the remaining 2 tablespoons of butter and the half-and-half, then add the lobster meat. Season with salt and pepper and let cool completely.
Make the Corn Stock
  1. In a large saucepan over high heat, bring the cobs and water to a rolling boil. Reduce the heat and cover with a round of parchment paper. Maintain a simmer for one hour.
  2. Strain the stock through a fine mesh sieve, then return the strained stock to the saucepan. Bring to a boil over high heat, then lower the heat to medium and simmer stock until reduced to about 1½ cups. Remove the corn stock from the heat and set aside to cool to room temperature. Reserve until ready to use.
Make the Corn Puree
  1. In a small saute pan, heat clarified butter or olive over medium heat. Add the corn kernels, garlic and shallots and saute until soft, about 45 seconds. Deglaze the pan with white wine and simmer until dry.
  2. Transfer mixture to blender and add ½ cup of the reserved corn stock. Puree until smooth, then strain through a fine mesh sieve and set aside to cool to room temperature.
  3. Season corn puree well, then add in ¾ cup of corn stock and cumin, if using. Using a hand held immersion blender or just a regular blender, puree the corn mixture, drizzling in 2 tablespoons of clarified butter, until light, foamy and slightly creamy. Add some or all of the remaining ¼ cup corn stock for desired consistency. I poured the puree into a squeeze bottle for easier plating, but you can spoon it around the plate or just serve alongside to dip the pierogi, or let your guests spoon it out and plate it the way they want it. This corn puree also pairs well as an accoutrement to so many other dishes, savory AND sweet!
Fill, Crimp and Cook Pierogi
  1. On a lightly floured work surface, roll out 1 piece of the dough to a 15-inch ( I prefer the dough a just a tad thicker, so I rolled it to a 12 inch round) round about ⅛ inch thick. Using a 3-inch biscuit cutter or a glass, cut out 12 to 15 rounds. Brush each round lightly with water and spoon 1 scant tablespoon of the lobster potato filling in the center. Fold the dough over the filling to form half moons, pressing out the air; then press and crimp the edges to seal. Arrange the finished pierogi so they don''t touch on a baking sheet lined with wax or parchment paper. Repeat with the remaining dough and filling.
  2. Drop the pierogi in boiling, salted water and cook until they float to the top. If frozen, let cook a little more after rising to top. If desired, fry in some seasoned, melted butter for an even richer treat!
  3. The pierogi can be refrigerated overnight or frozen for up to 1 month; do not thaw before cooking.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2010/08/14/would-you-like-a-bib-with-your-pierogi/