Shrimp In Lobster Cream Pot Pie Recipes

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:

• How to prepare the crust:.
• In a large bowl add the flour, margarine, egg and baking soda. Mix with your hands until you get an even dough.
• Put the dough in the fridge for 30 minutes (the secret for a flaky crust). After 30 minutes remove the dough from the fridge and place half of the dough over a wax sheet to flat the dough with a roller ( the crust should be very thin) after flattening the crust place on a baking pan 13x9 inches Without the baking sheet ( no need to grease the pan) Now do the same with the rest of the dough that you're going to use to cover the pie with.
• How to prepare the filling:.
• In a large sauce pan cook the shrimp with garlic, salt and pepper let it cook for about 3 minutes then add the fish sauce and soy sauce then add the lobster bisque and cream cheese.
• Cook until you get a creamy sauce that will be about 10 minutes.
• Let it cool down and then put the filling over the crust already on the baking pan.
• Cover the pie with the rest of the dough and brush with an egg yolk mixed with olive oil.
• Bake for about 30-40 minutes or until the crust turn golden brown.

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
• Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter 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 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.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Steps:

• Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
• Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.

Steps:

• FOR THE SEAFOOD:.
• Melt the butter in a large saute pan over medium heat.
• Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
• Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan.
• Add the shrimp and scallops and cook for 2 minutes, just until firm.
• Remove the seafood to a large bowl with a slotted spoon.
• Pour 3 cups of stock into a measuring cup and discard the rest.
• When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
• Stir in the heavy cream.
• Cut the lobster meat into medium-sized cubes.
• Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
• Pour the sauce over the mixture and taste for seasoning.
• Pour into a 9 x 13 x 2 baking dish and refrigerate.
• FOR THE PASTRY:.
• Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
• Add the butter and pulse 10 times, until the butter 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.
• Meanwhile, preheat the oven to 375º F.
• Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
• Use the egg wash to paint the oitside rim of the dish.
• Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
• Make 4 or 5 slashes in it to allow the steam to escape.
• Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

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.