LOBSTER POT PIE

Lobster Cream:

• 10 ea lobster bodies
• 2 ea white onions, chopped
• 1 ea fennel bulb, chopped
• 1 ea leek, chopped
• ½ bunch celery, chopped
• 1 ea celery root, chopped

-Mix together to make the mirepoix.

• 2 c brandy
• 4 tbsp tomato paste
• 5 ea thyme sprig
• 1 ea bay leaf
• 3 qts heavy cream

- Save bodies from lobsters and clean them by pulling outside shell away from the legs and inside body. Scrape away the lungs and reserve tomale and the roe.
- Sear all lobster shells and bodies in oil, till rich in color.
- Add mirepoix and sweat.
- After the mirepoix is sweat add tomato paste, cook 5 minutes then deglaze with brandy.
- Add aromatics and cream. Cook 45 minutes to 1 hour, until desired flavor and strain.
- Make roux by melting butter over medium heat and adding flour. Stir 6-7 minutes.
- Bring strained sauce back to a simmer.
- Whip in roux until desired thickness. Let cool before starting assembly.

Pie Dough:

• 1 1/2 lbs All Purpose flour
• 1 lbs butter, small dice
• 1 c ice water
• 1 t salt

- To make the pie dough, sift flour into large mixer. On low speed, drop small pieces of slightly chilled butter into the flour. Season the mixture with salt. The last step is to add the water slowly until incorporated with the flour. Do not over paddle the dough. Remove from the mixer and refrigerate.

Pot Pie Filling & Assembly:

• 1 2 lb lobster cooked for 2 minutes
• assorted seasonal vegetables

- Place 3 oz of lobster cream in pot add partially cooked lobster and vegetables.
- Cover with rolled out pastry and bake at 350º for 14 minutes.

Makes 10 Lobster Pot Pies.

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