Lobster Potpies Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and crab boil bag to a boil in a large saucepan.
• Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
• Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
• Place a pie crust into the bottom of a 9-inch pie pan and set aside.
• Heat butter in a skillet over medium heat.
• Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
• Stir flour into onion and celery mixture until vegetables are coated with flour.
• Combine chicken broth and milk in a bowl.
• Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
• Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
• Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
• Pour lobster filling into the prepared pie crust.
• Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
• Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
• Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
• Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large saucepan with lightly salted water and bring it to a boil. Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque. Drain and set aside to cool.
• Place 4 tablespoons butter in a large saucepan and place it over medium heat. Allow the butter to melt and add the onion, carrots, and tarragon. Stir to coat, lower the heat, and let cook for 20 to 30 minutes, stirring occasionally. Add the peas in the last 5 minutes of cooking.
• Meanwhile, place the diced potatoes in a small saucepan and cover with water. Add a little salt and place over high heat. Bring to a boil, reduce the heat and let simmer until the potatoes are fork tender (about 15 minutes). Drain the potatoes and add them to the vegetable mix. Chop the lobster meat and add to the veggie mix as well. Set aside.
• For the bechamel:
• Place the milk in a medium saucepan along with the bay leaves and white pepper and scald (which means heat it but don't let it boil!) Add the lobster base and whisk to incorporate. Melt the butter over medium heat in a medium saucepan. Whisk the flour in and cook for 1 minute. Add the wine and whisk until the mixture thickens. Slowly add the milk, whisking constantly, until the bechamel is thick and creamy. Remove bay leaves. Add the bechamel to the lobster mixture and stir well.
• For the crust:
• Place the flour in the bowl of a food processor along with the salt. Add the butter bits and pulse until the mixture resembles coarse crumbs. Pour into a bowl and add the ice water a little at a time, stirring well with a fork. Transfer the dough to a well floured surface and knead just until it all comes together (don't work the dough too much or it'll get tough). Divide the dough in half and flatten each ball into a disk. Wrap each disk in film and refrigerate for 1/2 hour. Remove from the refrigerator and roll each disk out on a lightly floured surface until it is about 12 inches in diameter. Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash. Top with the second disk. Trim the excess dough and crimp decoratively. Cut vent holes in the dough and brush the top with the egg wash. Bake for 30 to 40 minutes until the crust is a golden brown. Remove from heat and let cool for 20 minutes before cutting and serving.

Steps:

• Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
• Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
• Remove from the heat and pour broth through a strainer to remove shells.
• Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
• Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
• While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
• Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
• With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
• Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F. 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.
• 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.
• Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
• At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
• 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. *Add the milk, slowly and stir until incorporated to the desired thickness.
• 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.
• *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.

Steps:

• Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
• Preheat the oven to 425 degrees F.
• Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.

Steps:

• Bring water to a boil in pot, then plunge 2 lobsters headfirst into water and boil, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow roasting pan to cool. Cook remaining 2 lobsters in same manner, reserving cooking liquid in pot.
• When lobsters are cool enough to handle, remove meat from tail and claws, catching juices in pan. Scrape off any coagulated white albumen from meat with point of a small knife, then cut meat into 1/2-inch pieces and chill in a bowl, covered. Cut lobster bodies in half lengthwise, then transfer to cooking liquid along with shells, tomalley, and any juices from roasting pan.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then stir in carrots, celery, fennel, garlic, tarragon, and salt. Reduce heat to moderately low and cook vegetables, covered, stirring occasionally, until tender but not browned, about 15 minutes. Remove lid and add wine, then boil over high heat until most of liquid is evaporated, about 7 minutes. Add vegetable mixture to lobster-shell mixture and bring to a boil, skimming foam. Boil, uncovered, until stock is reduced to about 8 cups, 1 to 1 1/2 hours.
• Discard lobster bodies, then pour stock through a cheesecloth-lined sieve into a large bowl, pressing on and then discarding solids. Set aside 3 cups stock for sauce and reserve remaining stock for another use (cool stock, uncovered, then chill, covered, or freeze).
• Cut an X in end opposite stem of tomatoes and immerse in a pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving boiling water. Peel and seed tomatoes (reserve ice water) and cut into 2- by 1/4-inch strips.
• Add kosher salt to boiling water, then add carrots and cook until just tender, about 5 minutes. Transfer with slotted spoon to bowl of ice water. Cook haricots verts and peas in boiling water until crisp-tender, about 4 minutes, then transfer with slotted spoon to ice water. Drain vegetables in a colander and pat dry.
• Cook shallot in 3 tablespoons butter in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until shallot is softened, 4 to 5 minutes. Add fennel and salt and pepper to taste, then cook, stirring occasionally, until fennel is golden and tender, about 15 minutes.
• Add 2 3/4 cups lobster stock to fennel along with tomato strips and bring to a simmer. Whisk together cornstarch and remaining 1/4 cup stock in a cup until smooth, then whisk into sauce. Simmer sauce, whisking, until slightly thickened, about 2 minutes, then whisk in remaining 3 tablespoons butter until incorporated. Stir in lemon juice and salt and pepper to taste. Add blanched vegetables, lobster, and tarragon and gently simmer, stirring occasionally, just until heated through, 4 to 5 minutes.
• Divide stew among 6 bowls and top with potato rosettes, upside down.

Steps:

• Melt the butter in the olive oil in a large heavy pot over low heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the garlic and cook for another 3 minutes. Sprinkle with the flour, stir, and cook to form a paste, 1 minute longer.
• Stir in the carrots, potatoes, broth and cream. Increase the heat to medium and bring to a boil. Reduce to medium-low and simmer, partially covered, until the vegetables are tender and the sauce has thicked, 20 minutes. Add the peas, corn, tomatoes, tarragon, orange zest and lobster. Simmer for 5 minutes to blend the flavours. If the mixture is too thick, add 2 more tablespoons broth. Season with sald and pepper and set aside.
• Preheat the oven to 350°F.
• Beat the egg and 1 tablespoon water together in a small bowl. Place 1 1/2 cups of the lobster mixture in each of four individual (13.5 oz.) souffle dishes.
• Lay a sheet of puff pastry on a lightly floured surface and roll it out 1/8 inch thick. Cut four rounds of puff pastry, each 2 inches larger than the diameter of the souffle dishes. Brush the egg wash over the inside and outside rim of the souffle dishes. lay the pastry over the top of each dish, trim the overhang to 1 inch, and crimp the edges around the rim to form a tight seal. Cut several slits in the center of the pastry to allow the steam to escape and brush it with the remaining egg wash.
• Place the dishes on a baking sheet and bake until the crust is golden and puffed, 40-45 minutes. Serve immediately, garnished with the tarragon sprigs.
• NOTE: Generally a 1-1/2 pound lobster will yield 1 cup of meat.