Mini Lobster Pot Pies Recipes

Steps:

• Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
• Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
• For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Preheat the oven to 375 degrees F.
• Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and crab boil bag to a boil in a large saucepan.
• Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
• Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
• Place a pie crust into the bottom of a 9-inch pie pan and set aside.
• Heat butter in a skillet over medium heat.
• Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
• Stir flour into onion and celery mixture until vegetables are coated with flour.
• Combine chicken broth and milk in a bowl.
• Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
• Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
• Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
• Pour lobster filling into the prepared pie crust.
• Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
• Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
• Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
• Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large saucepan with lightly salted water and bring it to a boil. Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque. Drain and set aside to cool.
• Place 4 tablespoons butter in a large saucepan and place it over medium heat. Allow the butter to melt and add the onion, carrots, and tarragon. Stir to coat, lower the heat, and let cook for 20 to 30 minutes, stirring occasionally. Add the peas in the last 5 minutes of cooking.
• Meanwhile, place the diced potatoes in a small saucepan and cover with water. Add a little salt and place over high heat. Bring to a boil, reduce the heat and let simmer until the potatoes are fork tender (about 15 minutes). Drain the potatoes and add them to the vegetable mix. Chop the lobster meat and add to the veggie mix as well. Set aside.
• For the bechamel:
• Place the milk in a medium saucepan along with the bay leaves and white pepper and scald (which means heat it but don't let it boil!) Add the lobster base and whisk to incorporate. Melt the butter over medium heat in a medium saucepan. Whisk the flour in and cook for 1 minute. Add the wine and whisk until the mixture thickens. Slowly add the milk, whisking constantly, until the bechamel is thick and creamy. Remove bay leaves. Add the bechamel to the lobster mixture and stir well.
• For the crust:
• Place the flour in the bowl of a food processor along with the salt. Add the butter bits and pulse until the mixture resembles coarse crumbs. Pour into a bowl and add the ice water a little at a time, stirring well with a fork. Transfer the dough to a well floured surface and knead just until it all comes together (don't work the dough too much or it'll get tough). Divide the dough in half and flatten each ball into a disk. Wrap each disk in film and refrigerate for 1/2 hour. Remove from the refrigerator and roll each disk out on a lightly floured surface until it is about 12 inches in diameter. Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash. Top with the second disk. Trim the excess dough and crimp decoratively. Cut vent holes in the dough and brush the top with the egg wash. Bake for 30 to 40 minutes until the crust is a golden brown. Remove from heat and let cool for 20 minutes before cutting and serving.

Steps:

• Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside.
• Chop up the heads and bodies of the lobsters with a cleaver.
• Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups.
• In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg.
• Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot.

Steps:

• Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
• Preheat the oven to 425 degrees F.
• Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.

Steps:

• Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
• In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
• For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
• Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.