Description
Jon Espelage, Executive Chef, Orlando World Center Marriott Resort
Ingredients
- Veloute
- 5 tablespoons unsalted butter
- 3/4 cup all-purpose flour 4 quarts lobster stock
- Pot Pie:
- 2 tablespoons unsalted butter
- 1/3 cup pearl onions, 1/4-inch dice
- 1/4 cup celery, 1/4-inch dice
- 1/8 cup carrots, 1/4-inch dice
- 3 cloves garlic, minced
- 1/2 cup Pernod
- 1/3 cup Yukon Gold Potatoes, 1/4-inch dice
- 1/2 cup Morels, roughly chopped
- 2 bay leaves
- 1/4 cup English peas, blanched
- 9 ounces lobster meat, 1/2-inch dice
- Salt and Pepper to taste
- 1 tablespoon fresh thyme, finely chopped
- 1 sheet Athens Ready-To-Go Phyllo Dough
- 1 large egg, whole 1 tablespoon water
Directions
For lobster velouté: Heat butter in a medium saucepan set over medium-low heat. Gradually add flour, whisking constantly; cook, whisking, 5 minutes. Gradually add lobster stock. Cook 7 minutes; remove from heat. Reserve.
For the pot pie: Preheat oven to 350°F. Heat butter in a medium saucepan set over medium-high heat; add pearl onions, celery and carrots. Cook, stirring occasionally, until softened. Add garlic. Add Pernod, and deglaze pan. Add lobster velouté, potatoes, morels and 2 bay leaves. Cook until potatoes are tender, about 15 minutes. Add peas and lobster meat. Season with salt and pepper. Cook 1 minute. Add thyme. Divide mixture into 8 individual cast-iron dishes. Place 1 set (5 sheets) thawed Athens Ready-To-Go Phyllo Dough™ on work surface and cut in half lengthwise. Repeat 3 times. Cover each dish with a set of Phyllo dough and cut to size. Brush dough with an egg wash made by whisking an egg with 1 tablespoon water. Bake until golden brown, about 10 minutes. Remove from oven; serve warm.
