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

Ingredients

• 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.





Ready to Sauce



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





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





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





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

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

Lobster Apocalypse Part 2b: Lobster Cream Sauce

Recipe Adapted from The City Tavern Cookbook

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

Yield: 2 cups

Calories per serving: Hahahaha!
Fat per serving: Don't ask.

Ingredients

• 1 Cup Lobster Stock
• 1 Cup Cream
• 4 Tbs Butter
• 4 Tbs Flour
• 1 Tbs Finely chopped shallot
• 1 Tbs Chopped Fresh Parsley
• Large Pinch Chopped Fresh Thyme
• Large Pinch Cayenne
• 1 Tbs Tomato Paste
• 2 Tbs Dry Sherry
• Salt
• White Pepper

Cooking Directions

1. Melt the butter in a medium sauce pan, add the shallots and gently cook until they are softened and translucent.
2. Add the tomato paste and whisk until the mixture is smooth.
3. Add the flour, whisking, and cook until the roux begins to bubble. Do not allow it to color.
4. Off heat, slowly add the lobster stock, sherry, and cream, whisking constantly. When the mixture is smooth return it to the heat.
5. Add the remaining ingredients and bring the sauce to a boil. It should be the consistency of thick gravy. If it is too thick add more lobster stock, if too thin simmer to reduce.
6. Season with salt a pepper to taste and set aside off heat, covered.

Lobster Apocalypse Part 2a: Lobster Pie - Lobster Stock

Lobster Apocalypse Part 2a: Lobster Stock

Recipe Adapted From The City Tavern Cookbook

Lobster Apocalypse Part 2b: Lobster Pie - Lobster Cream Sauce
Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Yield: 1 Quart

Ingredients

• 3 Lobster shells and heads
• 1 Medium Onion
• 3 stalks Celery
• 1 Bay Leaf
• 1 Large Tomato
• 1 Tbs Tomato Paste
• 1 Gallon Water

Cooking Directions

The Vegetables

1. Roughly chop the onion and celery and tomato.
2. Place all ingredients in a large stock pot and bring to a boil.



Almost reduced - it might take as long as 6 hours

3. Reduce heat to a simmer and cook until the liquid is reduced to about a quart.



Strain Carefully

4. Pull out the big chunks of lobster shell and head, then strain remainder through a double layer of cheesecloth.
5. Set the lobster stock aside, covered, for the Lobster Pie Recipe, next.

Notes:

Like me you probably don't have lobster shells and heads in your freezer ready to make lobster stock at a moment's notice.  The trick is to par cook the lobsters that will go into the Lobster Pie, remove the meat, and use the rest here. To par cook the lobsters, bring a large pot of water to a boil and cook each lobster for just 3 minutes. Refrigerate the meat immediately.