Emeril: He’s not all bad

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.

Lobster pot pie
Close up of 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.

5 thoughts on “Emeril: He’s not all bad

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  1. Emeril's Lobster Pot Pie4 tablespoons unsalted butter 1/2 pound oyster or shiitake mushrooms (or a combination of both) 1/3 cup minced shallots 1/4 cup Cognac or brandy 2 tablespoons flour 1 1/2 cups shrimp stock 1 cup milk 1 cup heavy cream 1/2 cup frozen green peas 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper 1 teaspoon fresh thyme 1 pound cooked lobster meat, cut into bite-size pieces 2 tablespoons chopped chives 1 1/2 teaspoons minced fresh tarragon 1 sheet frozen puff pastry, thawed 1 egg yolk, lightly beaten and mixed with 2 tablespoons waterIn a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened. Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.Preheat the oven to 400 degrees F.On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut a slits in the center of the pastry for the steam to escape.Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.

  2. Hi Cassie-Yes, it was extremely nice to eat. It warms you up from the inside out and creamy too. A nice decadent food that you should try especially if you enjoy lobster and pot pie!

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