Monday, April 25, 2016

Lobster & Crab Pie

MEAL PLAN MONDAY #31

During our last trip to the mountains, I talked Rick into lunch at The Wild Plum Tea Room. He had wanted to try their Lobster Pie, of course, they had sold out when we got there! I bought their cookbook and adapted the recipe for us after returning home. Very tasty, but very rich! Kind of like Brylcreem, "A little dab will do you! "




Lobster & Crab Pie
Paula Smith
adapted from Wild Plum Tea Room

4 Tbsp. butter
3 Tbsp. flour
2 shallots sliced thin
1 tsp. cayenne pepper
1 Tbsp. dry mustard
1-1/2 cups heavy cream
1/2 cup half & half
1/2 cup sour cream
1 cup chopped artichoke hearts, not marinated
1/2 cup chopped fresh parsley
1 cup lobster tail meat
1 cup lump crabmeat 
1/2 cup grated pecorino Romano
Puff pastry
1 egg beaten w/ 1 Tbsp. water 

In medium skillet, sauté :butter, shallots, flour, cayenne & dry mustard for 2-3 minutes. Add heavy cream & half & half, bring to a slow boil & cook until thickened. Remove from heat & cool. Combine sour cream, artichokes, parsley, lobster, crabmeat & Romano. Stir in béchamel & spoon into 4 large ramekins. Cut puff pastry to fit top of ramekins, brush with egg wash. Bake in 425 preheated oven for 20-25 minutes until golden. Garnish with shredded cheese & fresh parsley.

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