Рецепт Lobster Pot Pie Recipe
I often refer to crayfish in my blog posts and recipes but I have chosen to refer to lobsters in this post as what I call crayfish are actually lobsters. In the region where I live we catch what is called a West Coast Rock Lobster. I am not sure why we refer to them as crayfish though, but we always call them that. Our crayfish are not to be confused with yabby or crawfish but neither do they look like lobsters from Maine. They do not have large pincer like claws. To me they look like an oversized langoustine. My best part of the crayfish is the very sweet meat you can pry out of the claws. We usually steam the heads and enjoy that for a meal. We dip the meat into mayonnaise and sometimes I add a little bit of pesto to that. Dave always adds a bit of chilli to his mayonnaise. We remove the tails from the heads before we steam them and then make sure they are properly cleaned before we freeze them. I use the lobster tails during the year to make various dishes, many of which I have shared here on the blog. As cray fishing season is due to start very soon, I am making sure we empty our freezer within the next month. This lobster pot pie is really easy to make, and you can use store bought puff pastry if you don’t feel like making your own. And if you don’t have any lobster tails to use, try it with some large prawns or crab meat – I am sure it will taste just as good.
Do you get lobsters where you live?
Lobster Pot Pie Recipe
Ingredients:
- for the rough puff pastry
- 100g flour, sifted, plus extra for dusting
- 0.625mls salt
- 75g cold butter, cut into small cubes
- 50mls cold water
- 2.5mls lemon juice
- for the cream cheese white sauce
- 25g butter
- 25g flour
- 100mls milk
- salt and freshly ground black pepper to season
- 50g cream cheese – use the best quality you can afford
- Small handful of tarragon, roughly chopped
- for the pot pies
- 80g fresh peas – out of the pod
- 2 lobster tails, sliced into bite size pieces
- salt and freshly ground black pepper to season
- Milk for brushing
Method:
for the rough puff pastry
Mix the flour and the salt
Add the butter and mix in without breaking up the cubes
Add the water and the lemon juice and using a fork, mix into a dough
On a generously floured surface, roll the pastry out into a rectangle, getting the pastry as thin as possible
With the short end facing you, fold down the top third, and fold up the bottom third
Seal the edges and leave to rest in the fridge for 15 minutes
Roll out into a rectangle and repeat the folding and resting period another three times
Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes
for the cream cheese white sauce
Melt the butter in a small sauce over a medium heat
Mix in the flour until a roux forms
Slowly whisk in the milk
Season to taste and leave to simmer for 5 minutes
Stir in the cream cheese and the tarragon
Adjust the seasoning
for the pot pies
Preheat the oven to 180°Celsius
Roll out the pastry until thin
Line two small cocottes with the pastry
Place 40g peas into each cocotte
Season the crayfish and place into the cocotte
Divide the white sauce between each cocotte
Cover the top with pastry and crimp to seal
Brush with milk and bake for 30 minutes
2.2
http://tandysinclair.com/lobster-pot-pie-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Blog-checking lines: Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
What I blogged:
I am in Italy until the 30th of October and will reply to blog comments then. If you want to follow along on our holiday please read our daily blog here.
Tandy
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.