Chris' Recipes

Bon Appetite!

Seafood Pot Pie

Written By: Chris - Jan• 27•13

Bill asked me if I could make “Lobster Pot Pie” after seeing it on a menu, or in an advertisement or somewhere recently!  I did a little home work on the Internet and after reading many reviews and recipes, I determined that if I was to use only fresh lobster in our pot pie it would not only costs a lot, but it might be a lot of work.  Whenever we eat Lobster out, I choose the tail rather than a whole lobster.  I don’t care for the look, feel and work of eating an entire Lobster.

I spotted some Lobster “Claws” while shopping at Costco the other day and bought some!  There were nine cooked claws in the package for about $20 bucks.  So by the time I considered that some of the recipes that I had reviews recommended three whole lobsters, I was inspired and easily determined that I would try a mix of seafood we enjoy within my version of pot pie.  I had some jumbo shrimp on hand in the freezer and just stopped to pick up six large scallops from the local grocery store.

While eating dinner that night, Bill admitted to me that until he bit into this delightful dish and actually tasted it, he had had some reservations and was a bit “scared”.  He feared it might taste “fishy” but was pleasantly surprised just how sweet and delicious this was!  IT WAS NOT FISHY at all!  My son Andrew joined us for dinner and he too loved this dish!

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Ingredients:

1 1/2 Onion, chopped
1 Fennel, chopped
1/2 Stick Butter
3 Tablespoons Vegetable Oil
1/2 Cup Flour
2 Cups Fish Stock (3 packets in 2 Cups Water-found near bouillon in the store)
1 Cup Clam Juice
2 Tablespoons Fish Sauce
1/3 Cup White Wine
2 Tablespoons Salt
1 Tablespoon Pepper
3 Tablespoons Heavy Cream
1/2 Cup Celery, chopped
1/2 Cup Carrots, chopped
1/2 Cup frozen small Onions
1/2 Cup Peas, frozen
1 Cup Lobster Claws, cooked and chopped
6 Scallops, chopped
6 Shrimp, peeled & deveined
Salt & Pepper
Flat Leaf Parsley, chopped

Store bought Pie Crust

Preheat the oven to 375 degrees.

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You’ll need to clean and peel the onions, fennel and carrots.   Chop the vegetables into small bite sized pieces.  You also need to remove all of the meat from within the lobster claws.  I used nutcrackers and a small fork!

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Peel the shrimp and chop all of the seafood into bites abut the same side and set aside.

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Saute the chopped onions and fennel with the butter and oil in a large saute pan on medium heat until the onions are translucent, about 15 minutes.  Add the flour and cook on low heat for a few more minutes, stirring occasionally.

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Slowly add the wine, stirring and cook for another couple minutes.  While stirring with a whisk, add stock and simmer for at least five more minutes.  Add the fish seasoning, salt & pepper.  Stir while cooking over medium heat until smooth (it will begin to thicken.)  Turn down the heat and then the heavy cream.

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Add the chopped seafood into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the frozen vegetables).

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Check the seasonings in the sauce.  (You may need to adjust salt)  Pour the sauce over the mixture and gently mix.

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Divide the dough in half and roll out each half to fit a large round pie dish or any 2-inch high ovenproof glass or ceramic baking dish.  Place one of the pie crusts (stretched to fit the bottom and sides) in the dish, fill with the seafood mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash.

I decided to omit half of the crust, omitting some of the fat and calories by only topping the “pot pie” dish with a prepared pie crust.  I simply poured the mixture into a baking pan that had been sprayed with nonstick cooking spray and then topped with one pie crust. 

Make a few slashes in the top crust and bake for about 45 minutes.  or until the top crust is cooked and browned.

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Scoop out into bowl-shaped serving dishes and garnish with chopped parsley.  Serve immediately!

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Enjoy!

Cheers!
~Chris

 

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