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Academe's Lobster Pot Pie

3:52 PM, Jan 7, 2014   |    comments
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ACADEME'S LOBSTER POT PIE

Yield: 1 serving   

1 piece Puff Pastry square (recipe below)
¾ Cup Lobster Stock (recipe below)
1 Tblp Garden Peas
1 Tblp Corn, cut from cob
6 ea Potatoes, clean, cubed and steamed until cooked
¼ cup Heavy cream
1 Tblp Unsalted Butter, softened
1 tsp xanthan gum
To taste Salt and Pepper
2 oz Lobster Meat, steamed & picked including tail, claw, & knuckle pieces

Method
• Place puff pastry in 400 degree convection oven for 6- 8 minutes until puffed and golden
• Add cream to sauté pan and reduce by half. Add lobster stock and reduce by one third.
• Add potatoes, peas and corn. Add seasoning and then xanthun gum.
• Swirl in butter until thickened, add lobster meat. Recheck seasoning and plate in miniature pot, top with puff pastry. Serve immediately.

Puff Pastry
Yield: 1-pound dough
4 oz Unsalted Butter, softened
500 gm All-Purpose Flour, sifted
10 gm Kosher Salt
½ - ¾ cup Water, room temperature
1 LB Unsalted Butter, softened
Method
• Sift flour on clean table and make a well in the center
• Place salt, 4 oz of butter and ½ of the water in center well. Mix this together by hand to form a paste. Incorporate more water and fold in flour.
• Slowly cut flour in butter mixture so that it crumbles throughout, add more water if necessary
• Start to form dough, and knead 3- 4 times until it holds together but is still very elastic
• Place on half sheet tray and cover with damp kitchen towel, refrigerate for 1 hour
• Remove dough from refrigerator and roll out into a large rectangle (18X14). Take the one pound of softened butter and spread out evenly on dough leaving 2 inch border on long sides, and 3 inch border on short sides
• Fold dough in on all four sides so that all the butter is covered, cover with damp cloth and refrigerate for 1 hour
• Remove dough from refrigerator and begin to roll out into long sheet, about ¼ inch thick. Fold the dough by thirds (this is considered one turn). Take the seam side and position the dough so that it is pointing to the right and begin to roll again, about ¼ inch thick. Fold the dough into thirds again (second turn) and cover with damp cloth and refrigerate for one hour.
• Remove dough from refrigerator and position the dough so that the seam side is pointing to the right and begin to roll out into long sheet, about ¼ inch thick. Fold the dough by thirds (third turn). Take the seam side and position the dough so that it is pointing to the right and begin to roll again, about ¼ inch thick. Fold the dough into thirds again (fourth turn) and cover with damp cloth and refrigerate for one hour.
• Remove dough from refrigerator and position the dough so that the seam side is pointing to the right and begin to roll out into long sheet, about ¼ inch thick. Fold the dough by thirds (fifth turn). Take the seam side and position the dough so that it is pointing to the right and begin to roll again, about ¼ inch thick. Fold the dough into thirds again (sixth turn) and cover with damp cloth and refrigerate for one hour.
• At this point the dough is ready to be used or could be frozen for up to one month. For potpie cut dough in half and roll out so ½ inch thick and cut into nine 2-½ inch squares. Freeze squares or let rest for 30 minutes before cooking in 400 ovens for 6-8 minutes until golden and puffed.
Lobster Stock
Yield: One gallon
12 ea Lobster Bodies from lobster shells picked of meat
3 cups Mirepoix (carrots, onion & celery roughly chopped)
6 ea Tomatoes, rough chop
3 ea Corncobs cleaned
½ bu Italian flat leaf parsley
½ bu Tarragon
3 ea Fresh Bay Leafs
1 Tblp Black peppercorns
1 ½ gallons Water
2 ea Bay leaf
Method
• Combine all ingredients together and bring to boil, turn down to simmer
• Simmer for two hours and periodically skim of scum from the top of stock
• Strain and chill. Can be frozen for up to one month or used immediately

For more information on Academe click here:  ACADEME

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