from the Field Lobster and Crab Pot Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From a great cooking class I attended in Morton, Illinois. Ingredients:
1 tablespoon unsalted butter |
2 ounces thinly sliced mushrooms |
1 tablespoon minced shallot |
1 tablespoon cognac or 1 tablespoon brandy |
2 teaspoons flour |
3 ounces shrimp stock |
1/4 cup milk |
1/4 cup heavy cream |
2 tablespoons frozen green peas |
1/4 teaspoon salt |
1/4 teaspoon grated nutmeg |
1/4 teaspoon cayenne pepper |
1/4 teaspoon thyme |
2 ounces cooked lobster meat |
2 ounces lump crabmeat |
2 teaspoons chopped chives |
1/4 teaspoon minced tarragon |
1/4 sheet frozen puff pastry (thawed) |
1 egg yolk |
2 tablespoons water |
Directions:
1. In heavy saucepan, melt the butter over medium high heat.
2. Add the mushrooms and cook until wilted and golden brown. Stir often.
3. Add shallots and cook until softened (about 1 minute).
4. Add Cognac and cook until it is almost completely evaporated.
5. Sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
6. Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened.
7. 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.
8. Preheat oven to 400 degrees.
9. Set aside until cooled.
10. While mixture is cooking, cut the lobster into bite sized pieces.
11. Add lobster, crab, chives, and tarragon to mixture.
12. Place in small (single serving) baking dish and set aside.
13. On a lightly floured surface, roll pastry to 1/8 inch thickness.
14. Cut pastry, leaving enough room for 3/4 lip around baking dish.
15. Pinch pastry around edges of baking dish, sealing it.
16. Mix egg yolk and water.
17. Brush egg mixture on top of the pastry.
18. Cut one small slit in center of the pastry to allow steam to escape.
19. Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.
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