Emeril's Lobster Pot Pie

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1/2 lb	227g / 8oz	Oyster or shiitake mushrooms
		= (or a combination of both)
1/3 cup	30g / 1.1oz	Minced shallots
1/4 cup	59ml	Cognac or brandy
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Shrimp stock
1 cup	237ml	Milk
1 cup	237ml	Heavy cream
1/2 cup	118ml	Frozen green peas
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Fresh thyme
1 lb	454g / 16oz	Cooked lobster meat - cut bite-size pieces
2 tablespoons	30ml	Chopped chives
1 1/2 teaspoons	7.5ml	Minced fresh tarragon
1		Sheet frozen puff pastry - thawed
1		Egg yolk - lightly beaten with
2 tablespoons	30ml	Water

Recipe Instructions

In a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated.

Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened.

Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled.

Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.

Preheat the oven to 400 degrees.

On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut slits in the center of the pastry for the steam to escape.

Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.

This recipe yields 4 main course servings, or 8 first course servings, in smaller ramekins.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E52) - from the TV FOOD - NETWORK

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