Lobster Chowder Pot 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
5ea. Lobsters
3ea. Turnips
3ea. Rutabaga
1-cup Peas
5oz. Bacon
2 ea. Onion
1 stalk Celery
6ea. Tomato
2 bulbs Garlic
1 pk. Thyme
1 pk Tarragon
2 cup Brandy
1 can Tomato paste
1# Flour
1# Butter
4 cups Heavy Cream
4 pks Puff pastry
1 dz. Lg. Eggs
1 btl. Olive oil
Salt & pepper
Cayenne Pepper
3 ea. Lg Crock pots
Directions
Sauce:
Separate the tails and claws from the lobster. Steam lobster claws for 6 min. and tails for about 3 minutes. Remove the lungs, air sack and otter shell of body. Chop legs and body up. In a medium sauce pot heat 2 oz. Olive oil on high heat. Sauce the legs and body till they turn red. Add salt, pepper and a pinch of cayenne pepper. Add ½ peeled chopped onion, ¼ cup chopped garlic, thyme and 1 stalk of celery, sauté till the veg. Are wilted. Add 1 cup of brandy and reduce till brandy is sec (dry). Add tomato paste and tomatoes, cook till tomatoes break down. Add water to cover the lobster and vegetables, skim every 10 min. and reduce to sec. Repeat twice. Last time add water and simmer for 20 mins. Stain the stock and discard the bones and veg. In a medium stock pot on medium heat add 1 oz. Of butter 3 oz. Sm. Diced bacon, ½ cup sm. Diced onion and ½ cup sm. Diced celery. Cook till veg. Gets soft. Add 1oz. Flour and stir constantly for about 8 min. Add lobster stock and whisk to a boil. Add 1 cup heavy cream and cook on low heat for 10 minutes or until sauce is the right consistency.
Vegetables:
Medium dice the trimmed rutabags and turnips, ¼ the mushrooms. In a pot of boiling salted water blanch the vegetables, cooking the veg. Until they are soft, then shock in ice water to stop the cooking, remove from water and hold till ready. Add the peas and chopped tarragon with the veg.
Lobsters:
Crack the lobster out of shell. Med. Dice the cooked lobsters the same size of veg.
Assemble:
Add the cooked vegetables and lobster to the lobster sauce. Bring to a simmer on medium heat and remove from heat and start to cool down the chowder. 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. Place the puff pastry over the crock and egg wash top. Refrigerate the crock for one hour and egg wash it again. Place back in the refrigerator for another hour and egg wash it again.
Cook:
In a 350º cook your lobster pot pies for about 30 to 40 minutes and serve.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Separate the tails and claws from the lobster. Steam lobster claws for 6 min. and tails for about 3 minutes. Remove the lungs, air sack and otter shell of body. Chop legs and body up. In a medium sauce pot heat 2 oz. Olive oil on high heat. Sauce the legs and body till they turn red. Add salt, pepper and a pinch of cayenne pepper. Add ½ peeled chopped onion, ¼ cup chopped garlic, thyme and 1 stalk of celery, sauté till the veg. Are wilted. Add 1 cup of brandy and reduce till brandy is sec (dry). Add tomato paste and tomatoes, cook till tomatoes break down. Add water to cover the lobster and vegetables, skim every 10 min. and reduce to sec. Repeat twice. Last time add water and simmer for 20 mins. Stain the stock and discard the bones and veg. In a medium stock pot on medium heat add 1 oz. Of butter 3 oz. Sm. Diced bacon, ½ cup sm. Diced onion and ½ cup sm. Diced celery. Cook till veg. Gets soft. Add 1oz. Flour and stir constantly for about 8 min. Add lobster stock and whisk to a boil. Add 1 cup heavy cream and cook on low heat for 10 minutes or until sauce is the right consistency.
Vegetables:
Medium dice the trimmed rutabags and turnips, ¼ the mushrooms. In a pot of boiling salted water blanch the vegetables, cooking the veg. Until they are soft, then shock in ice water to stop the cooking, remove from water and hold till ready. Add the peas and chopped tarragon with the veg.
Lobsters:
Crack the lobster out of shell. Med. Dice the cooked lobsters the same size of veg.
Assemble:
Add the cooked vegetables and lobster to the lobster sauce. Bring to a simmer on medium heat and remove from heat and start to cool down the chowder. 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. Place the puff pastry over the crock and egg wash top. Refrigerate the crock for one hour and egg wash it again. Place back in the refrigerator for another hour and egg wash it again.
Cook:
In a 350º cook your lobster pot pies for about 30 to 40 minutes and serve.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Comments
Comments: 1 |
Add a Comment
