Despite a previous post alluding to the fact that I dislike Emeril greatly, I do have one of his recipes in my arsenel of rainy-day, what-else-should-I-do-but-cook file. That prestigious recipe is lobster pot pie.
How I managed to leave Emeril’s show on to discover this recipe is still a headscratcher. Between the “BAM!” and “kick it up a notch,” it’s enough to drive me to insane. But this recipe is has a well deserving place in my stomach.
This recipe is extremely labor intensive. It involves precooking the pot pie filling, cooling it completely and using store bought phyllo dough for the crust. I like to eat it only during the coldest of months here in Southern California. (Meaning anything below 70 degrees.) The only thing that I can’t figure out is where to get the shrimp stock called for in the list of ingredients. It’s certainly not at Albertson’s. And as getto as it sounds, the times I’ve made it, I’ve used the flavoring packet in a package of Ramen noodles. It doesn’t seem to affect the flavor at all but I do cut down on the salt.
Now back to Emeril, I still have a beef with someone at NBC greenlighting his own sitcom.
Recipe is on the comments page.