CRAB AND LOBSTER POT PIE

1 package puff pastry
1 egg, beaten
2 TBS vegetable oil
3 TBS butter
1 cup onions, finely diced
1 cup carrots, diced small
1/2 cup celery, finely diced
1 lb. lobster meat, cut into chunks
1/2 cup flour
4 cups of seafood stock or chicken stock
2 cups milk
1 cup light cream
1 lb jumbo lump crab meat, picked over
1/2 cup frozen baby peas
3 TBS pimentos, diced
salt and pepper
3 TBS parsley, finely chopped


Preheat oven to 4350 degrees. Roll out puff pastry to get rid of creases. Cut with a 3 inch round cookie cutter. Cut out 6 rounds.  Place the puff pastry rounds on two large parchment lined baking sheets. Brush with an egg wash.  Bake for about 15-20 minutes until golden. Set aside.

Heat vegetable oil over medium heat in a large skillet or dutch oven.  Add onion and cook until translucent, about 4 minutes. Add carrots and celery and cook for another 4 minutes. You do not want these to brown, just get partially cooked.
Add lobster meat and cook for 6 minutes.

Add the butter and let it melt. Add the flour and stir. Cook to get rid of the raw taste.

Add stock and stir constantly until it thickens. Begin to add the milk and the cream alternately. You may not need all the cream and milk. Watch for a thick stew-like consistency. Do not make it to runny. Reduce heat to low and simmer (do not boil) for 10 minutes.

Add the crab meat and peas and cook till heated through. Adjust for salt and pepper.

Add parsley and incorporate.

Ladle the crab and lobster mixture into bowls and top with puff pastry.

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