Emerils Lobster Pot Pie Recipes

Steps:

• Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside.
• Chop up the heads and bodies of the lobsters with a cleaver.
• Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups.
• In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg.
• Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot.

Steps:

• Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
• Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
• For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Preheat the oven to 375 degrees F.
• Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Steps:

• In a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened. Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.
• Preheat the oven to 400 degrees F.
• On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut a slits in the center of the pastry for the steam to escape.
• Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.
• Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes.
• Remove from the oven and allow to cool to room temperature before filling.
• Lower the oven temperature to 325 degrees F.
• In a separate bowl, combine the condensed milk, lime juice, and eggs.
• Whisk until well blended and place the filling in the cooled pie shell.
• Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
• Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.
• Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Steps:

• Cut up lobster meat.
• Cook potatoes and carrots in a bit of water in the microwave.
• Drain and save the water.
• In a saucepan melt butter; sweat onions and garlic; add shrimps.
• Whisk in flour and cook 4 minutes.
• Deglaze pan with sherry and whisk in reserve vegetable broth and chicken broth.
• Stir in peas and cream.
• Remove from heat and add lobster, lemon juice, cooked vegetables, chives, tarragon, Old Bay.
• Add salt and pepper to taste.
• Transfer filling to a dish and top with Phyllo dough one slice at a time; brush on melted butter.
• Place pot pie on cookie sheet and bake at 375 for 30 minutes.
• Before baking you can refrigerate it and bake it later.
• Tip.: Allow Phillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Fillo may be rolled and refrozen till next time you need Phillo.