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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, April 25, 2016

Lobster Pot Pie


Considering how much Miss F loves crawfish (still her most favorite food,) it is not surprising how much she loves lobster. I had ordered paella at Artista before we saw Mary Poppins, I don't think I got a single bite of the lobster from my plate, she stole nearly every single piece.  She requested lobster for dinner while C was out of town.  I decided to try making lobster pot pie, which was incredibly delicious.  Miss F said it needed more lobster, which isn't surprising at all.  A tip: if you are serving it to kids, be sure to take it out of the hot ramekin before serving, don't let them get anywhere near the hot crock...and it helps to cool the filling faster.  This recipe was adapted from Cosmopolitan magazine.  I am sure under the heading "how to trap yourself a man" or something equally silly.
Lobster Pot Pie

2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat, cut into bite sized pieces
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 sheet frozen puff pastry, thawed

Preheat the oven to 375 degrees. Melt the butter in a medium skillet over medium heat. Add the diced onion and carrot. Cook, stirring occasionally, for about 5 minutes, then add the corn and peas. Stir in flour, and cook 1 minute more. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.

Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Cut the puff pastry into two circles the size of a two cup oven safe ramekin. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 30 minutes.
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