Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
- Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
- Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
- At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
- Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
- Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
- *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.
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Aaron Drayer
[email protected]This pot pie was delicious! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would definitely make this again.
LAB ONE IT
[email protected]This pot pie was a bit too rich for my taste, but it was still very good. The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would make this again, but I would use less butter and cream
Gobinda Regmi
[email protected]I'm not a fan of seafood, but I really enjoyed this pot pie. The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would definitely make this again.
Shahzad Hassan Wattoo
[email protected]This pot pie was easy to make and turned out great! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I will definitely be making this again.
Alfred Gashi
[email protected]I made this pot pie for my husband's birthday and he loved it! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I will definitely be making this again.
roberto dalias
[email protected]This pot pie was delicious! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would definitely make this again.
Siam to Mia
[email protected]This pot pie was a bit too rich for my taste, but it was still very good. The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would make this again, but I would use less butter and cream
John Roger
[email protected]I'm not a fan of seafood, but I really enjoyed this pot pie. The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would definitely make this again.
Jonathan Parsons
[email protected]This pot pie was easy to make and turned out great! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I will definitely be making this again.
Steven Gray
[email protected]I made this pot pie for my husband's birthday and he loved it! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I will definitely be making this again.
yodanca merilus
[email protected]This pot pie was delicious! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would definitely make this again.
Robin sanders
[email protected]This pot pie was a bit too rich for my taste, but it was still very good. The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would make this again, but I would use less butter and cream
arpan Rai
[email protected]I'm not a huge fan of seafood, but I really enjoyed this pot pie. The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I would definitely make this again.
Malik Ahabeer
[email protected]This pot pie was easy to make and turned out great! The seafood was cooked perfectly and the filling was creamy and flavorful. The crust was flaky and golden brown. I will definitely be making this again.
Khan11 Khan11
[email protected]I made this pot pie for a dinner party and it was a huge success. Everyone loved it! The seafood was fresh and flavorful, and the sauce was creamy and rich. The crust was flaky and golden brown. I highly recommend this recipe.
PKOE “The Wizard”
[email protected]This pot pie is absolutely delicious! The seafood is cooked to perfection and the sauce is creamy and flavorful. The crust is light and flaky. I will definitely be making this again.
Amiko Amiko
[email protected]I've made this pot pie twice now and it's been a hit both times. The seafood filling is rich and creamy, and the crust is perfectly flaky. I highly recommend this recipe.
cool boys
[email protected]My family loved this lobster and crab pot pie! The seafood was perfectly cooked and the filling was creamy and flavorful. The crust was golden brown and flaky. I will definitely be making this again.