6 tb Butter
1 c Chopped onions
1/2 c Chopped celery
Salt; to taste
Freshly-ground white pepper;
-to taste
6 tb Flour
3 c Seafood or chicken stock
1 c Milk
2 c Diced potatoes; blanched
1 c Diced carrots; blanched
1 c Sweet peas
1 c Diced baked ham
1 lb Lobster meat; cooked, diced
1/2 c Water -; (to 1 cup)
1/2 Recipe Basic Savory Pie
-Crust; see * Note,
Rolled out to the size of
-the pan
* Note: See the “Basic Savory Pie Crust” recipe which is included in this
collection.
Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. In
a large saute pan, melt the butter. Add the onions and celery and saute for
2 minutes. Season with salt and pepper. Stir in the flour and cook for
about 3 to 4 minutes for a blond roux. Stir in the stock and bring the
liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10
minutes, or until the sauce starts to thicken. Stir in the milk and
continue to cook for 4 minutes. Season with salt and pepper. Remove from
the heat. Stir in the potatoes, carrots, peas, ham and lobster. Season with
salt and pepper. Mix the filling thoroughly. If the filling is too thick,
add a little water to thin out the filling. Pour the filling into the
prepared pan. Place the crust on top of the filling. Carefully tuck the
overlapping crust into the pan, forming a thick edge. Crimp the edges of
the pan and place on a baking sheet. Using a sharp knife and make several
slits in the top of the crust. Place the dish in the oven and bake for
about 25 to 30 minutes or until the crust is golden brown and crispy.
Remove from the oven and cool for 5 minutes before serving. This recipe
yields about 6 servings.
Yields
6 servings