![\"image](\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/image-9-300x225.jpg\")
<\/a><\/p>\nRecipe:<\/p>\n
Lobster Pie<\/p>\n
From City Tavern: Recipes from the Birthplace of American Cuisine, \u00a92009 by Walter Staib<\/p>\n
Hannah Glasse offers six recipes for lobster in The Art of Cookery Made Plain and Easy, among<\/p>\n
which is the recipe for lobster pie that inspired the recipe below. However, her example is the<\/p>\n
exception rather than the rule, as lobster dishes are remarkably scarce in colonial cookbooks.<\/p>\n
This is mainly because colonials had a low opinion of lobster and generally considered it so<\/p>\n
undesirable that it was used as fertilizer and fish bait. When it was cooked and served, it was<\/p>\n
given only to children, prisoners, and indentured servants. In fact, so many servants were sick of<\/p>\n
eating lobster, they often specified in their contracts that they couldn\u2019t be served lobster more<\/p>\n
than three times per week.<\/p>\n
<\/p>\n
Serves 6<\/p>\n
1\/4 pound (1 stick) unsalted butter<\/p>\n
2 tablespoons chopped shallots<\/p>\n
1 cup dry sherry<\/p>\n
1 quart Lobster Stock (page 00)<\/p>\n
1 quart heavy cream<\/p>\n
2 tablespoons tomato paste<\/p>\n
2 cups all-purpose flour<\/p>\n
1 tablespoon chopped fresh parsley, for serving<\/p>\n
Pinch of fresh thyme<\/p>\n
Pinch of cayenne pepper<\/p>\n
Salt and freshly ground white pepper<\/p>\n
3 pounds lobster tail meat<\/p>\n
18 jumbo shrimp (about 11\/4 pounds), peeled and deveined<\/p>\n
1 cup sliced button mushrooms<\/p>\n
1\/2 cup dry sherry<\/p>\n
Salt and freshly ground black pepper<\/p>\n
3 pounds Quick Puff Pastry (page 00) or purchased puff pastry<\/p>\n
1 egg, lightly beaten with 1 teaspoon water<\/p>\n
<\/p>\n
Heat 1 tablespoon of the butter in a 4-quart saucepan over medium heat. Add the shallots and<\/p>\n
saut\u00e9 for 2 to 3 minutes, until translucent. Add the sherry and bring to a boil. Continue cooking<\/p>\n
until the liquid is reduced by half, about 8 to 10 minutes. Stir in the stock and bring back to a<\/p>\n
boil. Stir in the cream and bring back to a boil. Reduce the heat to let simmer.<\/p>\n
Heat 4 tablespoons of the butter in a medium-size saucepan over medium heat, add the tomato<\/p>\n
paste, and slowly stir in the flour to form a smooth paste (or roux). Cook until the roux bubbles.<\/p>\n
Remove from the heat and slowly whisk into the sherry-stock mixture. Return to medium heat<\/p>\n
and cook until the sauce starts to thicken, about 2 minutes. Add the parsley, thyme, and cayenne<\/p>\n
pepper, and season to taste with salt and pepper. Reserve.<\/p>\n
Preheat the oven to 450\u00b0F.<\/p>\n
Heat 3 tablespoons of the butter in a large skillet over medium heat, add the lobster, shrimp,<\/p>\n
and mushrooms, and saut\u00e9 for 5 minutes, until the mushrooms are soft and the lobster and shrimp<\/p>\n
are white. Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the<\/p>\n
pan with a wooden spoon. Divide the mixture among six 14- to 16-ounce au gratin or casserole<\/p>\n
dishes. Divide the reserved sauce among the six dishes. (The sauce should cover the filling.)<\/p>\n
On a lightly-floured surface, roll out the Quick Puff Pastry to 1\/8-inch thickness. Cut out 6<\/p>\n
circles allowing 1-inch overhang and place on top of the au gratin dishes. Crimp the pastry to the<\/p>\n
edge of the dishes, prick the dough with fork to allow steam to escape, and brush with the egg-<\/p>\n
water wash.<\/p>\n
Bake for 12 minutes, until the edges of the pastry are brown and the centers are golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
My quest for the ideal Lobster Pot Pie began a couple years ago at a restaurant called the City Tavern… Continue reading »<\/a><\/p>\n","protected":false},"author":1184,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59122,85818,59118],"tags":[],"class_list":["post-1069","post","type-post","status-publish","format-standard","hentry","category-double-crust-pie","category-katherine-loftus","category-savory-pies"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/1069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/1184"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=1069"}],"version-history":[{"count":1,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/1069\/revisions"}],"predecessor-version":[{"id":1076,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/1069\/revisions\/1076"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=1069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=1069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=1069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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