Emerils Lobster Pot Pie Recipes

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EMERIL'S CHICKEN POT PIE



Emeril's Chicken Pot Pie image

Provided by burn2157

Time 45m

Yield 6

Number Of Ingredients 13

6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 tablespoons finely chopped parsley
1 recipe basic savory pie crust
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.

Nutrition Facts :

EMERIL'S LOBSTER POT PIE



Emeril's Lobster Pot Pie image

Provided by Global Cookbook

Number Of Ingredients 19

4 Tbsp. unsalted butter
1/2 lb oyster or possibly shiitake mushrooms (or possibly a combination of both)
1/3 c. chopped shallots
1/4 c. Cognac or possibly brandy
2 Tbsp. flour
1 1/2 c. shrimp stock
1 c. lowfat milk
1 c. heavy cream
1/2 c. frzn green peas
1/2 tsp salt
1/4 tsp freshly-grated nutmeg
1/4 tsp cayenne pepper
1 tsp fresh thyme
1 lb cooked lobster meat cut bite-size pcs
2 Tbsp. minced chives
1 1/2 tsp chopped fresh tarragon
1 sht frzn puff pastry thawed
1 x egg yolk lightly beaten with
2 Tbsp. water

Steps:

  • In a heavy saucepan, heat the butter over medium-high heat. Add in the mushrooms and cook, stirring, till wilted and golden around the edges, about 5 min. Add in the shallots and cook till softened, about 1 minute. Add in the cognac and cook till almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 min. Add in the shrimp stock and lowfat milk, and whisk till smooth. Continue to cook till thickened. Add in the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 min, till sauce is thick sufficient to coat the back of a spoon and the flavors have come together. Set aside till cooled. Add in the lobster meat, chives, and tarragon. Chill till thoroughly chilled, then divide lobster mix proportionately among four 12-oz ramekins. Preheat the oven to 400 degrees. 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 mix. Using the tip of a paring knife, cut slits in the center of the pastry for the steam to escape. Bake in the middle of the oven for 20 to 25 min, or possibly till pastry is puffed and golden and sauce is bubbling warm. This recipe yields 4 main course servings, or possibly 8 first course servings, in smaller ramekins.

Nutrition Facts : ServingSize 333 g, Calories 436, Fat 25.27 g, TransFat 0.0 g, SaturatedFat 15.07 g, Cholesterol 197 g, Sodium 787 g, Carbohydrate 15.21 g, Fiber 1.0 g, Sugar 4.14 g, Protein 28.77 g

EMERIL'S LOBSTER POT PIE



Emeril's Lobster Pot Pie image

Make and share this Emeril's Lobster Pot Pie recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Savory Pies

Time 1h23m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons unsalted butter
1/2 lb oyster mushrooms (or a combination of both) or 1/2 lb shiitake mushroom (or a combination of both)
1/3 cup minced shallot
1/4 cup cognac or 1/4 cup brandy
2 tablespoons flour
1 1/2 cups shrimp stock
1 cup milk
1 cup heavy cream
1/2 cup frozen green pea
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme
1 lb cooked lobster meat, cut into bite-size pieces
2 tablespoons chopped fresh chives
1 1/2 teaspoons minced fresh tarragon
1 sheet frozen puff pastry, thawed
1 egg yolk, lightly beaten and mixed with 2 tablespoons water

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.

Nutrition Facts : Calories 856.5, Fat 61.6, SaturatedFat 29, Cholesterol 306.5, Sodium 1029, Carbohydrate 46.2, Fiber 4, Sugar 3, Protein 31.8

LOBSTER TRUFFLE POT PIE



Lobster Truffle Pot Pie image

Provided by Marc Murphy

Categories     main-dish

Time 2h45m

Yield 8 to 12 servings

Number Of Ingredients 17

2 lemons, halved
Kosher salt and freshly ground black pepper
Five 1 1/2 to 2-pound lobsters, tails and claws separated from the body, heads and bodies reserved
5 tablespoons unsalted butter
5 carrots, two cut into large dice, three cut into medium dice
4 yellow onions, two cut into large dice, two cut into medium dice
2 stalks celery, one cut into large dice, one cut into medium dice
1 bay leaf
3 cups heavy cream
3 cups milk
2 russet potatoes, cut into medium dice
1 black truffle
1 cup peas
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly grated nutmeg
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water

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.

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