Lobster Newburg Pot Pie Recipes

LOBSTER NEWBURG

Steps:

• In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

LOBSTER NEWBURG POT PIE

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.

LOBSTER POT PIE

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.

LOBSTER POT PIE

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.

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

LOBSTER NEWBURG

Steps:

• Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
• In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

LOBSTER NEWBURG

Steps:

• In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.