Friday, May 20, 2011

So a Lobster and a Crab Walk Into a Bar...

Good morning bloggers! I welcome you to an early morning edition of Everyday Meals. I've decided to do an early morning entry because I have been up *all night and needed something to do. I'm not actually a morning person, therefore, we are not going to be making a breakfast item. I would like to substitute breakfast with something I do like. Pot pie to be exact. I'm not talking Marie Calendar's or anything. I'm talking crab meat and lobster. Something out of the ordinary and into your kitchens! If you are ready, let's get started!

Lobster and Crab Pot Pie

You will need:

  • 1 pound frozen puff pastry, thawed
  • 1 egg, beaten
  • 1/4 cup grapeseed oil
  • 1 cup diced white onion
  • 1 pound lobster meat, diced
  • 1 cup small diced carrots
  • 1 cup small diced celery
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 3 cups milk
  • 1 pound jumbo lump crabmeat, cleaned, cartilage removed
  • 1/2 cup frozen English peas, thawed
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped chives, for garnish

Are you still with me? Excellent.

  1. Preheat the oven to 350 degrees F.
  2. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness.
  3. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
  4. Brush each disk with the beaten egg, coating the pastry well.
  5. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes.
  6. When baked, remove from oven and allow to cool.
  7. Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat.
  8. Add the onions and saute until soft and translucent (not caramelized), then add the lobster.
  9. Saute until the lobster is cooked, about 5 to 8 minutes.
  10. At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
  11. 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.
  12. Add the milk, slowly and stir until incorporated to the desired thickness.
  13. 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.
  14. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.

I hope you all have a wonderful morning, afternoon, and evening. Enjoy the pot pies and remember, you all did an excellent job! If crab and lobster is not your thing, feel free to try and substitute with other meats that you can pan fry on your stove top. See you all tomorrow!

*All night meaning 8:30 p.m. to 7 a.m. currently