Wolfgang Puck BTOT0010 operating instructions Lobster & Chicken Pot Pie

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups Chicken Stock

1 cup heavy cream

2 tablespoons tomato paste 1/2 cup shelled or frozen peas 1 pound puff pastry

1 egg, beaten

1 tablespoon heavy cream

ToasterOven manual07 2/7/07 4:04 PM Page 17

Lobster & Chicken Pot Pie

4 servings

INGREDIENTS

2 (1 1/2 pound) lobsters, cooked, shells removed, meat cut into large chunks

11/2 pounds boneless skinless chicken meat, cut into 1 to 2 inch pieces

Salt

Freshly ground black pepper

1 tablespoon all-purpose flour

4 tablespoons vegetable oil

2 tablespoons unsalted butter 1/2 pound red-skinned potatoes,

cut into 1 inch cubes 1/2 pound carrots,

cut into 1 inch chunks

1/4 pound pearl onions, peeled 2 garlic cloves, minced Pinch of red pepper flakes

METHOD

1Cook the lobster if necessary remove the meat from the shells and cut the meat into large bite-sized pieces. Transfer to a blow, cover with plastic wrap, and reserve in the refrigerator until needed.

2Season the chicken pieces with salt and pepper and lightly dust them with flour. In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces and saute them until golden, about 5 minutes. With a slotted spoon, transfer them to a plate. Add the remaining 2 tablespoons of oil and 2 tablespoons butter to the pan, reduce the heat to medium heat, add the potatoes, carrots, and pearl onions, and saute until they look glossy and bright, about 1

to 2 minutes. Add the garlic, red pepper flakes, thyme and bay leaf and saute 2 to 3 minutes more, just until the vegetables begin to color slightly.

3Add the wine, stir and scrape with a wooden spoon to deglaze the pan deposits and simmer until the liquid reduces by half. Add the chicken stock, cream, and tomato paste. Bring to a boil and simmer briskly until the liquid reduces by half again. Stir in the reserved chicken and lobster pieces until they are evenly mixed and well coated with the liquid. Season the sauce to taste with a little more salt and pepper. Stir i the peas. Transfer the mixture to 4 large individual ovenproof soup bowls or 4 2 - cup ramekins and refrigerate.

Pot Pie (cont.)

4Roll out the puff pastry to a 1/4 inch thickness. Cut 4 circles of puff pastry, each at least 1 inch bigger in diameter then the serving bowls or ramekins. Chill the dough until the filling is cold.

5Preheat the oven to 400ºF.

6In a small bowl, beat together the egg and cream to make an egg wash. Place the bowls on a baking sheet and brush the edge of each serving bowl with the egg wash. Place a puff pastry circle on top of each serving bowl. Press down the pastry against the edge of the bowl, being careful not to tear or puncture a hole in the puff pastry. Brush the top of the puff pastry with more egg wash. Transfer the baking sheet to the oven and bake the pot pies until the filling is bubbling hot and the pastry is golden, about 20 minutes. Serve immediately.

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