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.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g
"FROM THE FIELD" LOBSTER AND CRAB POT PIE
Make and share this "from the Field" Lobster and Crab Pot Pie recipe from Food.com.
Provided by gpotts5626
Categories Savory Pies
Time 50m
Yield 1 pot pie, 1 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 910.1, Fat 64.9, SaturatedFat 30.1, Cholesterol 393.3, Sodium 1250.5, Carbohydrate 44.8, Fiber 2.7, Sugar 2.8, Protein 38.2
LOBSTER TRUFFLE POT PIE
Provided by Marc Murphy
Categories main-dish
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside.
- Chop up the heads and bodies of the lobsters with a cleaver.
- Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups.
- In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg.
- Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot.
LOBSTER POT PIE
Rich pot pie, perfect evening comfort food on a cold night! It is labor-intensive and expensive, but the end result is worth the effort--avoid shortcuts and substitutions if possible. Lobster stock is the easiest way to cut down on cost without sacrificing taste.
Provided by AlliePeacock
Categories Seafood Shellfish Lobster
Time 2h27m
Yield 8
Number Of Ingredients 23
Steps:
- Heat 1/4 cup butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in shallots, garlic, and leeks; cook until softened, 2 to 3 minutes. Add acorn squash, parsnips, carrots, celery, and celery root. Reduce heat to low and cook vegetables until softened, about 10 minutes. Transfer vegetables to a bowl.
- Preheat oven to 450 degrees F (232 degrees C).
- Heat remaining butter in the same skillet over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking the roux, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
- Stir vegetable mixture, lobster stock, mushrooms, sherry wine, tarragon, parsley, pepper sauce, salt, and pepper into the roux. Cook and stir gently until thick, 12 to 15 minutes. Stir in sherry vinegar. Add lobster meat and peas. Spoon roux mixture into a casserole dish or ramekins. Cover and place near or above the hot oven until ready to use.
- Unroll puff pastry. Cut sheets into crusts slightly larger than the pie plate. Press 1 layer onto the bottom of a 9-inch pie plate.
- Bake bottom crust in the preheated oven until light brown, about 8 minutes. Remove from oven and fill with roux mixture. Place top crust over filling; press its edges onto the bottom crust to seal.
- Continue baking until top crust is golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 47.4 g, Cholesterol 47 mg, Fat 37.4 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 14.2 g, Sodium 564.5 mg, Sugar 4.2 g
LOBSTER POT PIE
Another wonderful recipe from Sheila Lukins "Celebrate". A nice change from chicken potpie. Have never really timed prep time, so it's a guesstimate!
Provided by keeney
Categories Savory Pies
Time 1h45m
Yield 4 pot pies, 4 serving(s)
Number Of Ingredients 19
Steps:
- Melt the butter in the olive oil in a large heavy pot over low heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the garlic and cook for another 3 minutes. Sprinkle with the flour, stir, and cook to form a paste, 1 minute longer.
- Stir in the carrots, potatoes, broth and cream. Increase the heat to medium and bring to a boil. Reduce to medium-low and simmer, partially covered, until the vegetables are tender and the sauce has thicked, 20 minutes. Add the peas, corn, tomatoes, tarragon, orange zest and lobster. Simmer for 5 minutes to blend the flavours. If the mixture is too thick, add 2 more tablespoons broth. Season with sald and pepper and set aside.
- Preheat the oven to 350°F.
- Beat the egg and 1 tablespoon water together in a small bowl. Place 1 1/2 cups of the lobster mixture in each of four individual (13.5 oz.) souffle dishes.
- Lay a sheet of puff pastry on a lightly floured surface and roll it out 1/8 inch thick. Cut four rounds of puff pastry, each 2 inches larger than the diameter of the souffle dishes. Brush the egg wash over the inside and outside rim of the souffle dishes. lay the pastry over the top of each dish, trim the overhang to 1 inch, and crimp the edges around the rim to form a tight seal. Cut several slits in the center of the pastry to allow the steam to escape and brush it with the remaining egg wash.
- Place the dishes on a baking sheet and bake until the crust is golden and puffed, 40-45 minutes. Serve immediately, garnished with the tarragon sprigs.
- NOTE: Generally a 1-1/2 pound lobster will yield 1 cup of meat.
Nutrition Facts : Calories 928, Fat 57.7, SaturatedFat 19.4, Cholesterol 153.5, Sodium 865.7, Carbohydrate 73.5, Fiber 5.7, Sugar 6.2, Protein 30.1
LOBSTER AND CRAB POT PIE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
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.
LOBSTER POT PIE
Provided by Ina Garten
Categories main-dish
Time 2h30m
Yield 4 to 5 servings
Number Of Ingredients 20
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.
LOBSTER POT PIE
Provided by Brooke Dojny
Categories Milk/Cream Bake Quick & Easy Dinner Lobster Sherry Winter
Yield 4 servings
Number Of Ingredients 12
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.
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- Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat.
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