Lobster Potpie

Lobster Potpie

Ingredients
  1. 30 oz Bisque Recipe
  2. 18 oz Lobster Meat Chunks Raw
  3. 6 oz Potato
  4. 3 oz Carrot
  5. 3 oz Celeriac
  6. 3 oz Peas
  7. 3 oz Fresh Corn on the Cob
  8. 4 oz Dill
  9. 1 oz Butter or Oil
  10. 1 oz Grainy mustard
  11. 1.5 oz White Wine
  12. 15 grams Lemon Juice
  13. 2.5 oz Parmesan Cheese
  14. 1 Sheet Puff Pastry
  15. 1 Egg
Instructions
  1. 1. Lightly sauté potato, carrot and celeriac in butter. Once slightly softened add peas and corn.
  2. 2. Cook out on medium heat for 1-2 mins and then deglaze with wine. Once the alcohol is cooked add dill, bisque, grainy mustard and parmesan cheese.
  3. 3. Thicken with a roux if necessary
  4. 4. Add lemon juice and lobster meat.
  5. 5. Place the entire mix in an appropriate vessel for baking.
  6. 6. Roll out dough to ¼ inch thickness and cover cooking vessel.
  7. 7. Brush with egg wash and add to preheated 400° F oven.
  8. 8. Bake until the pastry reaches golden brown and puffs up.
  9. Portion and serve.

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