Lobster And Vegetable Pie Recipes

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LOBSTER POT PIE



Lobster Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h30m

Yield 4 to 5 servings

Number Of Ingredients 20

1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

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.

LEW'S FAMOUS LOBSTER POT PIE



Lew's Famous Lobster Pot Pie image

What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.

Provided by AUSTINNETWORK

Categories     Seafood     Shellfish     Lobster

Time 1h25m

Yield 6

Number Of Ingredients 14

1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)
5 small lobster tails
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
5 tablespoons butter
½ cup diced onion
½ cup diced celery
⅓ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 ½ cups frozen mixed vegetables, thawed
½ cup diced potato

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.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g

LOBSTER AND VEGETABLE PIE



Lobster and Vegetable Pie image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 live lobsters, about 1 pound each
2 cups assorted prepared vegetables such as baby carrots, fennel, cucumbers, pearl onions and baby turnips, cut in 2-inch pieces
6 tablespoons unsalted butter
1/2 teaspoon lemon juice
Salt (sea salt recommended)
48 grinds white pepper or 1/2 teaspoon
4 tablespoons heavy cream
4 3-inch rounds of pastry (see pate brisee recipe)

Steps:

  • Boil lobsters 2 minutes in large quantity of water, stirring. Remove to an ice water bath to stop cooking. Cool, drain and remove all meat from claws, tails and knuckles. Reserve tomalley and roe, if present. Cut meat into bite-size pieces.
  • Cover lobster shells with water and bring to boil. Simmer 20 minutes. Strain and reserve the stock in a saucepan, setting aside 1/2 cup. Discard shells.
  • Force tomalley through a strainer and chill. Poach roe in reserved stock until bright red. Dry on paper towels and force through a strainer.
  • Prepare vegetables, parboiling the root vegetables 7 minutes, and set aside.
  • Divide butter between two large saucepans and melt over low heat. Raise heat to medium and add half the vegetables to each pot with lemon juice; toss lightly.
  • Raise heat again and add lobster meat, salt and pepper. Saute 1 minute; add reserved 1/2 cup stock and the cream. Bring to slow boil and stir ingredients until liquid is reduced to consistency of heavy cream.
  • Reheat pastry rounds at 350 degrees 5 minutes.
  • Spoon lobster mixture onto plates. Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe. Place warm pastry rounds on top and serve.

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