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Add flour, stirring for a smooth roux. Gradually whisk in cream, wine, and stock until smooth. Add salt, pepper, paprika, garlic, and onion powders, stirring. Add lobster, parsley, and chives, and stir well. Transfer the mixture to a 9-inch pie dish. Roll out puff pastry on a floured surface, and cover the dish. Brush pastry with beaten egg.
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Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes.
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6. Unroll a single pastry puffs sheet and transfer it to a pie plate.Transfer the lobster mixture into the dish lined with pastry. 7. Trim any excess puff pastry and seal the edges before covering the lobster filling with the second sheet.Apply an egg wash to the top for a gorgeous golden appearance. 8. Bake for 30 to 35 minutes in a preheated oven, or until the filling is bubbling and the.
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Melt 4 tablespoons of the butter. Add sherry and boil for one minute to cook off the alcohol. Now add the lobster meat and remove from the heat. In a medium saucepan, melt the remaining butter. Add flour and cook, stirring until the mixture begins to bubble. Then remove from the heat.
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Preheat oven to 375. Melt 4 tablespoons butter in a saucepan and add flour, whisking until smooth. Gradually whisk in the clam juice until the sauce is smooth and thickened, about 5 minutes or so.; Add sherry and cream and bring to a boil.
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Directions: Bring water to a boil in a stock pot. Put lobsters in boiling water. Remove lobsters after 12 minutes. Remove tail and claws from each lobster. Cut tails in half, lengthwise. Crack claws open. Set aside to cool. Melt 1 stick of butter and 1 stick of margarine in a saucepan.
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Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside. In a 3- to 4-quart sauce-pan over medium-low heat, melt the remaining 5 tablespoons of butter. Add the flour and cook, stirring, until the mixture looks smooth and.
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Preheat the oven to 375 degrees. Divide the dough in half and roll out each half to fit a 9- or 91/2-inch-round by 2-inch-high ovenproof glass or ceramic baking dish. Place one crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash.
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Gradually whisk in the heavy cream, white wine, and chicken stock until the sauce is smooth. Add the salt, pepper, paprika, garlic powder, and onion powder to the sauce and stir to combine. Add the chopped lobster meat, parsley, and chives to the sauce and stir until well combined. Transfer the lobster mixture to a 9-inch pie dish.
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Follow. May 19, 2023. The Hilltop Steakhouse Lobster Pie recipe is a classic New England seafood dish that is rich, creamy, and bursting with flavor. This recipe is easy to make and is sure to.
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Step 10. Drain and reserve Sherry and juices from the skillet with the lobster meat, and then slowly whisk this liquid, along with half-and-half into the butter/flour mixture. Return to the heat, and cook while stirring continuously, until the sauce is smooth and thick.
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Trim the edges of the pastry and brush the top of the pot pie with a beaten egg Step 14: Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top
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Ingredients. Lobster Pie Filling 10 tablespoons butter (1 ¼ sticks), divided ½ cup good quality sherry Meat from 2 cooked lobsters, cut into bite-sized pieces
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Deselect All. 1 1/2 cups chopped yellow onion (1 large onion) 3/4 cup chopped fennel (1 fennel bulb) 1/4 pound unsalted butter. 1/2 cup all-purpose flour
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Discover the luxurious hilltop steakhouse lobster pie recipe, a perfect blend of succulent lobster and creamy sauce for an unforgettable meal.
