Lobster and Crab Pot Pie

Name: Lobster and Crab Pot Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters diced carrots; 237 milliliters diced celery; 946 milliliters chicken broth; 2 Tbsps chopped chives, for garnish; 1 egg, beaten; 118 milliliters all-purpose flour; 59 milliliters grapeseed oil; 454 grams lobster meat, diced; 454 grams lump crabmeat, cleaned, cartilage removed; 710 milliliters milk; 118 milliliters frozen English peas, thawed; 454 grams frozen puff pastry, thawed; 6 servings Salt and freshly ground black pepper; 237 milliliters diced white onion

Lobster and Crab Pot Pie might be a good recipe to expand your main course recipe box. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 40g of protein, 44g of fat, and a total of 781 calories. A mixture of salt and pepper, puff pastry, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Cookie Cutter

Pastry Cutter

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.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Oven

Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Sauce Pan

Add the onions and saute until soft and translucent (not caramelized), then add the lobster.

Ingredients you will need

Lobster

Onion

Saute until the lobster is cooked, about 5 to 8 minutes.

Ingredients you will need

Lobster

At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.

Ingredients you will need

Vegetable

Carrot

Celery

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. *

Ingredients you will need

Chicken Stock

All Purpose Flour

Add the milk, slowly and stir until incorporated to the desired thickness.

Ingredients you will need

Milk

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.

Ingredients you will need

Salt And Pepper

Puff Pastry Sheets

Seasoning

Crabmeat

Chives

Peas

Equipment you will use

Bowl

*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.

Ingredients you will need

Sauce

Milk

Equipment

Ingredients

Servings:

237milliliters

diced carrots 237milliliters

diced celery 946milliliters

chicken broth 2Tbsps

chopped chives, for garnish 1

egg, beaten 118milliliters

all-purpose flour 59milliliters

grapeseed oil 454grams

lobster meat, diced 454grams

lump crabmeat, cleaned, cartilage removed 710milliliters

milk 118milliliters

frozen English peas, thawed 454grams

frozen puff pastry, thawed 6servings

Salt and freshly ground black pepper 237milliliters

diced white onion

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Regnard Grand Chablis with a 4.5 out of 5 star rating seems like a good match. It costs about 49 dollars per bottle.

Regnard Grand Chablis

A yellow color with green highlights. A fruity bouquet both expressive and reminiscent of white fruit (peaches) supported with mineral notes. The palate is fresh and superbly balanced between fat and acidity. The finish is mineral and gourmand.