How To make Individual Baked Lobster Pie
2 tb Butter
1/4 c Sherry, with 1 tablespoon
Lemon juice 1 c Lobster meat, cooked
3 tb Butter
1 tb Flour
3/4 c Cream, thin
2 Egg yolks
Topping: 1/4 c Cracker meal
1/4 t Paprika
1 tb Potato chips -- finely
Crushed 1 1/2 ts Parmesan cheese
2 tb Melted butter
Melt 2 tablespoons butter, add sherry and boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove. Slowly stir in cream and wine, drained from lobster. Return to heat until smooth and thick. Remove. Beat egg yolks very well. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce. Mix well. Heat over hot water in top of double boiler. Do not let water boil or sauce may curdle. It takes about 3 minutes. Remove from heat. Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping. Bake slow in 300^ oven for 10 minutes. Recipe By : "More than Sandwiches"
How To make Individual Baked Lobster Pie's Videos
The Making of Hancock Gourmet Lobster Co.'s Lobster Pot Pie
Our Lobster Pot Pie is a sumptuous take on a classic. Tender chunks of wild caught Maine lobster are the main event, complemented by our savory sherry cream sauce. A flaky decorative puff pastry adds the finishing touch to achieve the perfect combination of contrasting textures. This dish, made from scratch every morning, is both delicious and eco-friendly thanks to the reusable oven-safe ramekin packaging.
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Lobster Shepherd's Pie
Enjoy a twist on a traditional classic.
Seafood Pie Recipe
Chef Mooney shows you how to make an easy simple Seafood Pie
Maine Lobster Pot Pies from Hancock Gourmet Lobster Co.
Our Lobster Pot Pie is a sumptuous take on a classic. Tender chunks of wild-caught Maine lobster are the main event, complemented by our savory sherry cream sauce. A flaky decorative puff pastry adds the finishing touch to achieve the perfect combination of contrasting textures. This dish, made from scratch every morning, is both delicious and eco-friendly thanks to the reusable oven-safe ramekin packaging.
Our Lobster Pot Pies are just one of our Gold Award Winning products:
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DELISH MAINE LOBSTER POT PIE
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RECIPE:
2 - 6 OZ LOBSTER TAILS COLD WATER
16 OZ MIXED VEGETABLES
1-1/2 LARGE ONION CHOPPED SMALL
GARLIC POWDER,ONION POWDER, SALT AND CRACKED PEPPER TO TASTE
3 TBSP BUTTER
1-1/2 CUP HEAVY CREAM
1/2 CUP CHICKEN BOUILLON BROTH
1 PKG PUFF PASTRY
2 TBSP CORN STARCH MIXED IN COLD WATER
COOKING:
SAUTE ONIONS IN BUTTER TILL SOFT AT MED HEAT
REMOVE LOBSTER MEAT FROM TAIL AND CUT INTO SMALL CHUNKS
ADD LOBSTER CHUNKS
STIR FOR 1-2 MINUTES THEN ADD MIXED VEGETABLES
COOK MIXED VEGETABLES FOR ABOUT 5 MINUTES
ADD HEAVY CREAM AND BOUILLON BROTH
SEASON WITH GARLIC,ONIONS,SALT AND PEPPER TO TASTE
ADD CORN STARCH AS THICKENER AND STIR IN
LOWER HEAT TO SIMMER FOR ABOUT 5 MINUTES
CUT PUFF PASTRY TO PUT IN BOTTOM OF RAMEKINS AND FOR TOP
ADD MIXTURE TO RAMEKINS, COVER WITH PUFF PASTRY AND PUT
IN OVEN AT 350 DEG. 4-5 MINUTES.
TAKE OUT AND ENJOY!!
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LOBSTER POT PIES // THE GRILL DAD'S
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Mark’s Easier Than Ina’s Lobster Pot Pies
Serving Size 8
Time To Prep (mm): 30 Minutes
Time To Cook (mm): 1 Hour
Technique Tip: Cook the lobster meat yourself by getting some tails and claws in the shell and cooking them over a direct flame on the grill to add some delicious smoky flavor to compliment the creaminess of the pot pie.
Swap Option: King crab would be a nice substitution.
Ingredients:
8 tablespoons (1 stick) unsalted butter
1 large onion, finely chopped
1/2 cup all-purpose flour
2 1/2 cups fish stock or lobster stock
1 tablespoon sherry
2 teaspoons The Grill Dad’s Red Tuxedo Rub
3 tablespoons crème fraiche or heavy cream
1 pound cooked fresh lobster meat
1 1/2 cups frozen peas
1 1/2 cups frozen pearl onions
1/2 cup minced flat-leaf parsley
1 (Tk-ounce) package frozen puff pastry, 2 sheets, thawed according to the package directions
Directions
Heat the oven to 400 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, 10 to 12 minutes. Whisk in the flour and cook for 2 minutes, or until the flour smells nutty and no longer looks dry. Whisk in the stock, sherry, and Red Tuxedo and bring to a simmer to thicken. Remove this sauce from the heat and gently stir in the crème fraiche.
Chop the lobster into bite sized pieces. Add the lobster meat, peas, pearl onions, and parsley to the sauce skillet.
Unfold the puff pastry onto a light floured surface and use a large circle cutter to cut 8 rounds of puff pastry. Move the rounds to a parchment paper baking sheet and bake until golden brown, and puffed, about 10 minutes.
Move the lobster mixture to oven safe ramekins or mini cast iron skillet and arrange on a baking sheet. Place one piece of puff pastry on each ramekin. Bake the pot pies for 10 minutes to heat the filling. Serve immediately