Baked Lobster Chowder Pie Recipe Video
Cooking tips and techniques from the nation's finest chefs. Chef Tony Clark makes Lobster Chowder Pot Pie at the New England Culinary Arts Forum.
Ingredients
| Lobsters | 5 | |
| Turnips | 3 | |
| Rutabaga | 3 | |
| Peas | 1 Cup (16 tbs) | |
| Bacon | 5 Ounce, dice | |
| Onion | 2 , dice | |
| Celery stalk | 1 , dice | |
| Tomato | 6 | |
| Garlic bulb | 2 | |
| Thyme | 1 Packet | |
| Tarragon | 1 Packet | |
| Brandy | 2 Cup (32 tbs) | |
| Tomato paste | 1 Can (10 oz) | |
| Flour | 1 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Heavy cream | 4 Cup (64 tbs) | |
| Puff pastry | 4 Packet | |
| Eggs | 12 Large | |
| Olive oil | 1 Bottle (1 l) | |
| Salt & pepper | To Taste | |
| Cayenne pepper | To Taste |
Things You Will Need
3 large crockpotsDirections
For the sauce:
GETTING READY:
1)Separate the tails and claws from the lobster. Steam lobster claws for 6 minutes and tails for about 3 minutes.
2)Remove the lungs, air sack and outer shell of body. Chop legs and body up.
MAKING:
3)In a medium sauce pot heat olive oil on high heat. Fry the legs and body till they turn red, add salt, pepper and a pinch of cayenne pepper, peeled chopped onion, chopped garlic, thyme and a stalk of celery, sauté till the vegetable are wilted.
4)Add brandy and reduce till brandy is sec or dry. Add tomato paste and tomatoes, cook till tomatoes break down. Add water to cover the lobster and vegetables, skim every 10 minutes and reduce.
5)Repeat twice. Last time add water and simmer for 20 minutes. Strain the stock and discard the bones and vegetables.
6)In a medium stock pot on medium heat add butter, diced bacon, diced onion. diced celery. Cook till vegetables get soft.
7)Add flour and stir constantly for about 8 minutes, to this combine the lobster stock and whisk to a boil. To the pot now combine heavy cream and cook on low heat for 10 minutes or until the sauce is the right consistency.
For the vegetables:
MAKING:
8)Medium dice the trimmed rutabaga and turnips and mushrooms.
9)In a pot of boiling salted water blanch the vegetables, cooking the vegetable until they are soft, then shock in ice water to stop the cooking, remove from water and hold till ready.
10)Add the peas and chopped tarragon with the vegetables and set aside.
For the lobsters:
MAKING:
11)Crack the lobster out of shell. Med. Dice the cooked lobsters the same size of veg.
FINALIZING:
12)Add the cooked vegetables and lobster to the lobster sauce.
13)Bring to a simmer on medium heat and remove from heat and start to cool down the chowder.
14)The chowder must be completely cold in order to put the puff pastry on. Place the chowder in your crock pot, egg wash around the top edges of the crock.
15)Place the puff pastry over the crock and egg wash top. Refrigerate the crock for one hour and egg wash it again.
16)Place back in the refrigerator for another hour and egg wash it again.
17)In a 350º cook your lobster pot pies for about 30 to 40 minutes and serve.
SERVING:
18)Serve hot with your choice of sides and enjoy!!
GETTING READY:
1)Separate the tails and claws from the lobster. Steam lobster claws for 6 minutes and tails for about 3 minutes.
2)Remove the lungs, air sack and outer shell of body. Chop legs and body up.
MAKING:
3)In a medium sauce pot heat olive oil on high heat. Fry the legs and body till they turn red, add salt, pepper and a pinch of cayenne pepper, peeled chopped onion, chopped garlic, thyme and a stalk of celery, sauté till the vegetable are wilted.
4)Add brandy and reduce till brandy is sec or dry. Add tomato paste and tomatoes, cook till tomatoes break down. Add water to cover the lobster and vegetables, skim every 10 minutes and reduce.
5)Repeat twice. Last time add water and simmer for 20 minutes. Strain the stock and discard the bones and vegetables.
6)In a medium stock pot on medium heat add butter, diced bacon, diced onion. diced celery. Cook till vegetables get soft.
7)Add flour and stir constantly for about 8 minutes, to this combine the lobster stock and whisk to a boil. To the pot now combine heavy cream and cook on low heat for 10 minutes or until the sauce is the right consistency.
For the vegetables:
MAKING:
8)Medium dice the trimmed rutabaga and turnips and mushrooms.
9)In a pot of boiling salted water blanch the vegetables, cooking the vegetable until they are soft, then shock in ice water to stop the cooking, remove from water and hold till ready.
10)Add the peas and chopped tarragon with the vegetables and set aside.
For the lobsters:
MAKING:
11)Crack the lobster out of shell. Med. Dice the cooked lobsters the same size of veg.
FINALIZING:
12)Add the cooked vegetables and lobster to the lobster sauce.
13)Bring to a simmer on medium heat and remove from heat and start to cool down the chowder.
14)The chowder must be completely cold in order to put the puff pastry on. Place the chowder in your crock pot, egg wash around the top edges of the crock.
15)Place the puff pastry over the crock and egg wash top. Refrigerate the crock for one hour and egg wash it again.
16)Place back in the refrigerator for another hour and egg wash it again.
17)In a 350º cook your lobster pot pies for about 30 to 40 minutes and serve.
SERVING:
18)Serve hot with your choice of sides and enjoy!!
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