Home Made Lobster Pot Pie (filling)

I love the Fall. It's the time of year when everything becomes vibrant and the air becomes crisp.
I love warm sweaters and slow cooking meals filling my apartment with mouthwatering aromas. Despite the 80 degree weather we experienced here in Chicago over the weekend, I was determined to make an old favorite of mine that is perfect for taking the chill out of your bones. Home made Lobster Pot Pie. I admit, it had been a LONG time since I have made a pie of any kind, so I had to find a good crust recipe. The one I found looked good, but was really anything but. So I'll continue the search for the perfect savory pie crust recipe, and share with you instead the recipe for the most perfect lobster pot pie filling you can imagine. Also, the lobster in this recipe could easily be replaced with almost any white meat, so have at it! Happy eating foodies!

Lobster Pot Pie Filling
6 tbs salted butter
1 cup chopped yellow onion
1/2 cup chopped celery salt, black pepper, white pepper and garlic to taste
6 tbs flour
3 cups chicken stock
1 cup lactose free milk
2 cups unpeeled red potatoes, blanched in stock
1 cup diced carrots, blanched in stock
1 cup sweet peas
1 pound Maine Lobster Claw and Knuckle Meat, cooked and torn into bite-sized pieces

Directions
Preheat the oven to 375 degrees . Grease a rectangular Pyrex dish. In a large skillet, melt 6 tbs butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper to taste. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce heat and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the lactose free milk and continue to cook for 5 minutes. Remove from the heat. Stir in the potatoes, carrots, peas and lobster meat. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Brush entire top layer with an egg wash for beautiful browning. Bake for 35-45 minutes. Let rest 10 minutes before serving.

Meatless Monday- Red Wine Mushroom Risotto

Last week, the Lobster Gram Creative Director Nancy, brought me some Red Wine Mushroom Risotto. Had it for lunch and it was mouthwatering!
I'm in the process of bugging her for the recipe, so as soon as I have it...I will be thrilled to share!
For the time being...just feast your eyes ;)

Citrus Marinated Pepper Wrapped Scallop Skewers

Man is that a mouth full to say! Last night I made Citrus Marinated Pepper Wrapped Scallop Skewers with a recipe that I created and they were OUTSTANDING! I served them with lemon rice also laced with the red and yellow peppers I used for the scallops and all of is was just heaven. I am definitely keeping this recipe on hand for future use!



Marinade Ingredients
* 1 tsp Soy Sauce
* 4 tbs honey
* 4 tbs lemon juice
* 4 tbs mandarin orange juice
* 2 tbs orange or lemon EVOO

Dry Ingredients
* 1 tbs Garlic Powder
* 1/2 tsp Cayenne pepper
* 1 tbs lemon pepper
* 1 tsp Paprika
* ½ tsp Ginger

Accompaniments
6 Bamboo Skewers soaking in remaining Mandarin Orange Juice from can
2 Bell Peppers Orange, Red or Yellow
Rice for serving ( I made lemon/pepper white rice)

Directions
Combine marinade ingredients, set some off to the side for later use, and place scallops in the bowl of marinade. Let sit covered in the fridge for no more than 30 minutes. Anything more than 30 minutes and the acids will actually start cooking the scallops and you would end up with something more like Ceviche than anything.
While scallops are marinating, seed and core the bell peppers.
Brush peppers with citrus olive oil and place bell down on a cookie sheet for 10 minutes or until pepper begins to brown at the bottom and is soft and mailable. While peppers are baking, combine all dry ingredients. Remove peppers from oven and slice to 1 inch wide strips
Sprinkle dry ingredients onto the scallops and push in with fingers to make sure it stays in place Take the strips of pepper and wrap around the scallop securing with the skewer. Sprinkle with dry rub before placing on the hot grill. Turn after 3 minutes and cook the reverse side for 3 minutes. Cooked Scallops should be completely white.

Baked Maine Lobster with Cheese

Even though I suffer from lactose intolerance, I love cheese. I am one of those people who believe almost everything is better smothered in cheese. This is one of my favorite live lobster dishes to make at home. It is pretty easy to throw together, and seems more like a relaxed meal than lobster usually is.

Recipe Ingredients

1 whole live Maine lobster

2 teaspoons melted butter

2/3 cup light cream

1/2 slice bacon (chopped finely)

1 stalk spinach

1 clove garlic (chopped finely)

2 slices cheese (use your favorite cheese)

Salt to taste

A pinch of sugar

flour

Dried parsley flakes

Recipe Directions:
Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside. Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out. Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.
Source:Baked

Stuffed Shrimp

This is a fantastic shrimp recipe I like serving as an appetizer. Try it yourself for your next dinner party!

Ingredients

• 1/2 pound large shrimp, peeled, cleaned
  
• 3 tablespoons Italian Dressing, divided
  
• 2 tablespoons Grated Parmesan Cheese
  
• 1 small clove garlic, minced
  
• 1 tablespoon chopped fresh parsley
  
• 6 ritz crackers, crushed

Directions
Preheat oven to 400 degrees F. Place shrimp and 2 Tbsp. of the dressing in resealable plastic bag; refrigerate 10 min. to marinate. Meanwhile, mix remaining 1 Tbsp. dressing and the remaining ingredients in small bowl until blended. Remove shrimp from marinade; discard marinade. Partially split each shrimp lengthwise by making a long cut along the underside of each shrimp, being carefully not to cut all of the way through the shrimp. Open shrimp slightly and place, cut sides up, in shallow baking dish. Spoon about 1 Tbsp. of the stuffing mixture on top of each shrimp. Bake 7 to 8 min. or until shrimp are pink and cooked through.
Source:Stuffed

Jerk Seafood Packs

Take yourself back to the island with this easy Jerk Seasoning recipe. I love jerk chicken...Jerk seafood is even better. I wonder if I can find a recipe for jerk lobster meat... Anyone have a recipe for jerk lobster? Let me know!

Ingredients

• 1/4 cup coarsely chopped cilantro
  
• 4 scallions, cut into 1 1/2 -inch lengths
  
• 2 large garlic cloves, smashed
  
• 1 tablespoon finely chopped thyme
  
• 2 teaspoons finely grated fresh ginger
  
• 1/4 Scotch bonnet Chile
  
• Pinch of ground allspice
  
• Pinch of freshly grated nutmeg
  
• 2 tablespoons extra-virgin olive oil
  
• 1 1/2 tablespoons tomato paste
  
• 1 1/2 teaspoons distilled white vinegar
  
• Salt and freshly ground pepper
  
• 2 pounds mussels, scrubbed and debearded
  
• 2 pounds clams, scrubbed
  
• 3 tomatoes, seeded and cut into 1/2-inch pieces
  
• 1 pound large shrimp, shelled and deveined

Directions
Light a grill. In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, Chile, allspice and nutmeg until coarsely pureed. Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper. Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, clams and tomatoes and toss to coat. Tear off four 20-inch-long sheets of extra-heavy-duty foil. Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp to the bowl and toss with the remaining puree. Arrange the shrimp in a layer on the seafood. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal. Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts transfer the packs to a large rimmed platter. Open the packs carefully, pour the seafood into shallow bowls and serve.
Source:Jerk Pack

Walnut Shrimp

When I first found this recipe, I was a little hesitant. I had never had walnut shrimp before and was a little skeptical about how good they could be. I'm so glad I tried them anyway, these things are awesome!

Ingredients:

• 1 lbs Medium shrimp, peeled and deveined
  Coating:
  
• 1 Egg white
  
• 1 tsp Salt
  
• 2 tsp Cornstarch
  
• 1/2 cup Peanut oil, for velveting
  
• 2 tsp Fresh ginger, finely chopped
  
• 2 tbsp Fresh scallions chopped fine
  
• 1/2 cup Walnuts
  
• 1/2 tsp Salt
  
• 1 tbsp Hoisin sauce
  
• 1 tbsp Rice wine
  
• 6 tbsp Chicken stock
  
• 1/2 tsp Cornstarch mixed with 1/2
  
• Tsp water
  
• 1 tsp Sesame oil
  

Directions:
Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp to sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds. Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once.
Source:Walnut

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!

Ingredients

• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• Freshly ground pepper to taste
  
• 1 egg lightly beaten
  
• 2/3 cup water
  
• 1 pound large shrimp peeled and deveined
  
• 2 tablespoons cornstarch
  
• Vegetable oil for deep frying
  
• 1 tablespoon sesame oil
  
• 2 tablespoons honey
  
• 1 tablespoon sesame seeds

Directions
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
Source:Honey

Lobster Crepes

This is another great lobster recipe that is a tried and true favorite. Makes an elegant presentation, but is actually pretty easy to make! Try using Maine Lobster Tails for this recipe. The texture in the tail meat seems to hold up best.

Ingredients:

• 1/2 cup mushroom
  
• 1/2 cup scallions
  
• 3 tbsp butter
  
• 3 cup lobster meat
  
• 9 oz cream cheese
  
• 1/3 cup half and half
  
• 3 tbsp parsley
  
• 2 tbsp white wine
  
• 1 cup Swiss cheese
  
• 2 cup flour
  
• 3/4 tsp salt
  
• 1/2 tsp baking powder
  
• 3 cup milk
  
• 3 each egg
  
• 2 tbsp butter

Directions
Heat 3 tablespoons butter in a saucepan, over a medium flame add mushrooms and half of the minced scallions. Saute for 5 minutes. Add lobster, cream cheese, half & half, and parsley. Heat and stir for 5 minutes, until cheese melts. Stir in wine, remove from heat, and set aside. Combine flour, salt, and baking powder in a mixer bowl Stir in milk, eggs, and melted butter. Beat until smooth. Heat a greased or non-stick pan over a medium flame. Add 1/4 cup batter to skillet and tilt to coat evenly. Brown lightly on both sides, remove from pan, and set aside repeat with remaining batter. Place 1/4 cup lobster mixture onto each crepe. Roll up and place, seam-side down, onto a baking sheet. Sprinkle with grated cheese. Cover pan with foil. Garnish with remaining minced scallions. Serve hot.
Source:Crepes

Shrimp Pesto Pizza

Everyone loves Pizza! Just put shrimp on top instead of sausage or pepperoni, and it will be a much healthier treat!

Ingredients

• 1 (16-ounce) Italian pizza shell
  
• Pesto
  
• 2 tablespoons pine nuts (pignoli)
  
• 2 cups lightly packed fresh basil leaves
  
• 1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
  
• 1/4 cup extra virgin olive oil
  
• 1 to 2 garlic cloves
  
  Toppings:
  
• 8 ounces cooked shrimp
  
• 2 cups shredded mozzarella cheese, divided use
  
• 1/2 cup pitted Kalamata olives
  
• 1/3 cup sliced green onions
  
• 1/3 cup freshly grated Parmesan cheese

Directions
For Pesto:
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450°F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese. Bake for 10 to 15 minutes or until thoroughly heated
Source:Pizza

Cajun Scallops

Get ready to spice up your dinner plans with this fantastic scallop recipe. Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry. Don't get ripped off!

Ingredients

• 1 teaspoon olive oil
  
• 1 large red onion, thinly sliced and separated into rings
  
• 1 teaspoon Cajun seasoning
  
• 1/2 teaspoon ground black pepper
  
• 1 teaspoon butter
  
• 1 garlic clove
  
• 3/4 pound fresh scallops
  
• 1 to 2 teaspoons hot sauce

Directions
Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.
Source:Cajun