Lobster Pot Pie (or Crab)
Recipe Courtesy of Emeril Lagasse
6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
Salt
Freshly ground white pepper
6 tablespoons flour
3 cups seafood or chicken stock
1 cup milk
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
1 cup diced baked ham
1 pound lobster meat, cooked and diced
1/2 cup to 1 cup water
1/2 recipe basic savory crust (recipe included), rolled out to the size of the pan
Preheat the oven to 375 degrees F. Grease a rectangular glass baking dish.
In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper.
Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken.
Stir in the milk and continue to cook for 4 minutes. Season with salt and pepper. Remove from the heat.
Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan.
Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife and make several slits in the top of the crust.
Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
Savory Pie Crust
3 1/4 cups flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water
Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.
Veronica's Lazy Barefoot Contessa Lobster Pot Pie
1 1/2 cups chopped yellow onion
1 chopped fennel bulb
1 stick unsalted butter
1/2 cup all purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod (Pernod is an anise flavored liquer, you can also use Ricard)
1 and 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 lb cooked fresh lobster meat
1 and 1/2 cups frozen peas (not baby peas)
1 and 1/2 cups frozen small whole onions
1/2 cup minced flat leaf parsley
2 9-inch pie crusts
egg wash (1 egg beaten with 2 tablespoons water.)
1. Preheat the oven to 375 degrees.
2. To make the sauce, cook the chopped onion and fennel in the butter in a large saute pan, over medium heat until the onions are translucent, 10 to 15 minutes.
3. Add the flour and cook on low heat for 3 more minutes, stirring occasionally.
4. Slowly add the stock, Pernod, salt, pepper and simmer for five more minutes. Add the heavy cream.
5. Cut the lobster meat into medium size cubes. Place the lobster, peas, whole onions, and parsley in a bowl (no need to defrost the peas and onions). Pour the sauce over the lobster mixture and taste. Adjust seasonings accordingly.
6. Fill one pie crust (already in tin [should be parbaked]) with the lobster and sauce mixture. Top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 to 5 slashes in the top crust.
7. Bake for 1 hour and 15 minutes until the top is golden brown and the filling is bubbling hot.
Lobster Pie
from Southernfood.about.com
Bake this puff pastry-topped lobster pie in individual bakers or a shallow baking dish. A delicious main dish for a special occasion.
4 tablespoons butter
1 1/2 cups sliced mushrooms
1/2 cup sliced green onion
3 tablespoons flour
1/4 cup dry sherry or white wine
1/2 cup clam juice or juices from cooking the lobster, or chicken broth
2 1/2 to 3 cups diced lobster
2 cups half-and-half, whole milk, or light cream
1 cup cooked frozen mixed vegetables or peas and carrots, drained
1 sheet puff pastry
dash paprika
freshly grated nutmeg, a few gratings, or about 1/8 teaspoon
pinch salt, to taste
pinch freshly ground black pepper
egg wash - 1 egg, beaten with 1 tablespoon water
Melt butter in large saucepan. Add mushrooms and onions and stir until tender. Sprinkle with flour; cook until flour is absorbed into the butter. Add sherry and clam juice or chicken broth; stir over low heat until mixture thickens.
Remove mushroom mixture from heat. Stir in the lobster and cream, then the hot cooked vegetables. Taste and add paprika, nutmeg, salt, and pepper, to taste. Spoon the lobster mixture into 4 buttered ramekins or individual bakers or a buttered 1 1/2-quart shallow baking dish. Set aside and let cool down to room temperature.
Take puff pastry out and to thaw for 20 minutes. Cut or roll out, if necessary, to fit dish. Cut vents in the pastry then fit over ramekins or baking dish. Brush with egg wash. Bake at 400° for 20 to 30 minutes or until pastry is puffed and nicely browned.
Serves 4
