Lobster, shrimp and crab pot pies from Chef Mike’s Myrtle Beach Menu
Learn an easy recipe for a seafood pot pie that includes lobster, shrimp and crab
Try this lobster recipe at home and make your family feel like they’re dining at a seafood restaurant on the oceanfront.
Ingredients:
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8 tbsp (1 stick) butter
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1 small yellow onion, chopped
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1 cup sliced mushrooms
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Salt and cracked black pepper , to taste
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2 tbsp all-purpose flour, plus more for dusting
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1 ½ cups milk
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¼ cup clam juice
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¼ cup medium-dry sherry
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½ lb crabmeat, well drained and picked clean of shells
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½ lb shrimp deveined and peeled (no tails) chopped
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1 lb chopped lobster meat.
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1 cup frozen peas
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2 sheets frozen puff pastry, thawed
How to make the lobster recipe:
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Preheat the oven to 350 degrees F with a rack in the middle position.
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In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the lobster, shrimp and crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.
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Unfold the pastry sheets on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.
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When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.
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