{"id":429,"date":"2016-11-25T21:16:52","date_gmt":"2016-11-26T04:16:52","guid":{"rendered":"http:\/\/olivereats.ca\/?p=429"},"modified":"2016-12-24T14:05:11","modified_gmt":"2016-12-24T21:05:11","slug":"lobster-pot-pie","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/25\/lobster-pot-pie\/","title":{"rendered":"Lobster Pot Pie"},"content":{"rendered":"<p>(1 hour prep, 30 minutes at 350F)<\/p>\n<p>Makes 4 bowls<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>Large onion soup bowls<\/li>\n<\/ul>\n<p>Pie Crust<\/p>\n<ul>\n<li class=\"ingredient\">1 3\/4 cup flour<\/li>\n<li class=\"ingredient\">1 tsp salt<\/li>\n<li class=\"ingredient\">3\/4 cup cold lard or vegetable shortening<\/li>\n<li class=\"ingredient\">2-3 tbsp ice cold water<\/li>\n<\/ul>\n<p>Sauce<\/p>\n<ul>\n<li>4 tbsp butter<\/li>\n<li>3\/4 cup finely chopped onion or shallots<\/li>\n<li>1\/2 cup finely chopped celery<\/li>\n<li>Salt and white pepper to taste, dash of celery salt<\/li>\n<li>1 tsp chopped fresh tarragon<\/li>\n<li>1\/2 tsp parsley<\/li>\n<li>3 -4 tbsp flour<\/li>\n<li>2 cup chicken stock<\/li>\n<li>1\/2 cup milk<\/li>\n<li>Splash of sherry<\/li>\n<li>3\/4 cup sliced carrots<\/li>\n<li>1\/2 cup frozen peas<\/li>\n<li>3\/4 cup or less of finely diced potatoes, \u00bc \u201c size<\/li>\n<li>1 cup button mushrooms, optional<\/li>\n<li>2 cans crab meat<\/li>\n<li>2- steamed lobsters, tails and claws, shell removed and cut into large chunks<\/li>\n<li>Egg white, lightly whisked<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<p>Pie Crust<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Combine flour and salt in a bowl.<\/li>\n<li class=\"instruction\">Cut in lard until mixture is crumbly.<\/li>\n<li class=\"instruction\">Add the water 1 tbsp at a time working the dough with your hands.<\/li>\n<li class=\"instruction\">Only add enough water to form a smooth ball of dough.<\/li>\n<li class=\"instruction\">Wrap in plastic and refrigerate for at least 30 min.<\/li>\n<li class=\"instruction\">Continue with the rest of the recipe during this time.<\/li>\n<\/ol>\n<p>Sauce<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Boil the potatoes in salted water until tender. Spoon the potatoes into ice cold water. Drain and set aside.<\/li>\n<li class=\"instruction\">Add the carrots to the boiling water. Cook until barely tender.<\/li>\n<li class=\"instruction\">Spoon into ice cold water.<\/li>\n<li class=\"instruction\">Drain and set aside.<\/li>\n<li class=\"instruction\">Heat a large frying pan and melt the butter.<\/li>\n<li class=\"instruction\">Add celery, onions, and seasonings and saute\u2019 for 2 minutes.<\/li>\n<li class=\"instruction\">Stir in the flour and cook for 3 &#8211; 4 minutes to make a roux.<\/li>\n<li class=\"instruction\">Stir in the chicken stock and bring to a boil.<\/li>\n<li class=\"instruction\">Whisk the mixture to remove lumps and make it smooth.<\/li>\n<li class=\"instruction\">Reduce heat and simmer 8 minutes.<\/li>\n<li class=\"instruction\">Heat the oven to 350F<\/li>\n<li class=\"instruction\">Stir in the milk and simmer another 4 min.<\/li>\n<li class=\"instruction\">If sauce thickens too much, add water to thin.<\/li>\n<li class=\"instruction\">Sauce should be thin as it will thicken more in the oven.<\/li>\n<li class=\"instruction\">Add a splash of sherry.<\/li>\n<li class=\"instruction\">Remove from heat.<\/li>\n<li class=\"instruction\">Stir in the remaining ingredients.<\/li>\n<li class=\"instruction\">Ladle contents into large soup bowls leaving 1\u201d gap at top.<\/li>\n<li class=\"instruction\">Roll out the pastry and cut tops \u00bd\u201d larger than the bowl size.<\/li>\n<li class=\"instruction\">Place pastry on top of bowls and pinch to rim.<\/li>\n<li class=\"instruction\">Make several slits in pastry.<\/li>\n<li class=\"instruction\">Brush pastry with egg white.<\/li>\n<li class=\"instruction\">Place dishes in oven on top rack with foil lined tray on bottom rack to catch drips.<\/li>\n<li class=\"instruction\">Bake until pasty is golden brown.(about 30 minutes)<\/li>\n<li class=\"instruction\">Remove from oven and let sit for at least 5 minutes before serving.<\/li>\n<li class=\"instruction\">Contents will be very hot!<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(1 hour prep, 30 minutes at 350F) Makes 4 bowls<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10,50],"tags":[],"class_list":["post-429","post","type-post","status-publish","format-standard","hentry","category-entrees","category-seafood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-6V","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/429"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=429"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/429\/revisions"}],"predecessor-version":[{"id":430,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/429\/revisions\/430"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}