From The Field Lobster And Crab Pot Pie Recipes

LOBSTER AND CRAB POT PIE

Steps:

• Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
• Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
• Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
• At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
• Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
• Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
• *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

"FROM THE FIELD" LOBSTER AND CRAB POT PIE

Steps:

• In heavy saucepan, melt the butter over medium high heat.
• Add the mushrooms and cook until wilted and golden brown. Stir often.
• Add shallots and cook until softened (about 1 minute).
• Add Cognac and cook until it is almost completely evaporated.
• Sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
• Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened.
• Add heavy cream, peas, salt, nutmeg, cayenne, and thyme. Cook for 15 minutes or until sauce is thickened enough to coat the back of a spoon.
• Preheat oven to 400 degrees.
• Set aside until cooled.
• While mixture is cooking, cut the lobster into bite sized pieces.
• Add lobster, crab, chives, and tarragon to mixture.
• Place in small (single serving) baking dish and set aside.
• On a lightly floured surface, roll pastry to 1/8 inch thickness.
• Cut pastry, leaving enough room for 3/4 lip around baking dish.
• Pinch pastry around edges of baking dish, sealing it.
• Mix egg yolk and water.
• Brush egg mixture on top of the pastry.
• Cut one small slit in center of the pastry to allow steam to escape.
• Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.

LOBSTER POT PIE

Steps:

• Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
• Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
• For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Preheat the oven to 375 degrees F.
• Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

LEW'S FAMOUS LOBSTER POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and crab boil bag to a boil in a large saucepan.
• Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
• Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
• Place a pie crust into the bottom of a 9-inch pie pan and set aside.
• Heat butter in a skillet over medium heat.
• Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
• Stir flour into onion and celery mixture until vegetables are coated with flour.
• Combine chicken broth and milk in a bowl.
• Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
• Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
• Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
• Pour lobster filling into the prepared pie crust.
• Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
• Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
• Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
• Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

LOBSTER POT PIE

Steps:

• Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
• In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
• For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
• Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.