Sunday, September 1, 2013

Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Recipe Adapted From The City Tavern Cookbook

Yield: 2 Servings

Lobster Apocalypse Part 2a: Lobster Pie - Lobster Stock
Lobster Apocalypse Part 2b: Lobster Pie - Lobster Cream Sauce

  • 12-14 oz. Lobster Meat (about 3 small lobsters)
  • 8 oz. Large Shrimp
  • 8 oz. Button Mushrooms
  • 1 Tbs. Butter
  • 2 Tbs. Dry Sherry
  • 2 Cups Lobster Cream Sauce
  • 1 sheet Commercial Puff Pastry
Cooking Directions

  1. Clean and halve or quarter the mushrooms. Clean and devein the shrimp. If they are very large, cut them in half. Chop the lobster meat into bite size chunks.

  2. Melt the butter in a 9" saute pan, add the mushrooms, sprinkle on a pinch of salt and saute gently until they begin to soften.
  3. Add the shrimp to the mixture and saute until they begin to become pink.
  4. Add the lobster and continue to saute until the seafood is almost cooked through.
  5. Add the sherry to deglaze the pan and cook until most of the liquid has evaporated.

  6. Ready to Sauce

  7. Off heat, arrange the filling evenly in the pan.

  8. Pour on the reserved Lobster Cream Sauce and shake the pan to ensure the filling is completely incorporated.
  9. Roll out the puff pastry sheet so it is large enough to cover the saute pan.

  10. Cover the pan with the puff pastry and pierce several times to allow steam to escape.

  11. Bake 15-20 minutes at 450 degrees, until the top is puffed and browned and the sauce is bubbling through.

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