Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Unsalted butter

  2. 1/2 cup 31g / 1.1oz Unbleached all-purpose flour

  3. 1 cup 237ml Clam broth

  4. 3/4 cup 177ml Dry sherry

  5. 1 cup 237ml Light cream or milk

  6. 1 tablespoon 15ml Lemon juice

  7. 3 tablespoons 45ml Freshly grated ginger

  8. 3 tablespoons 45ml Garlic cloves - peeled and crushed (large)

  9. 2 tablespoons 30ml Curry powder - (hot or mild)

  10. 1/8 teaspoon 0.6ml Ground red pepper Salt to taste Freshly ground black pepper

  11. 1/2 cup 20g / 0.7oz Chopped flat-leaf parsley

  12. 1/2 Meat from a

  13. 1 1/4 lb lobster*

  14. 1 1/2 lbs 681g / 24oz Large shrimp - peeled and deveined

  15. 3/4 lb 340g / 11oz Young carrots; scraped - trimmed, cut into 1 -- blanched For 2 minutes

  16. 4 oz 113g Shiitake mushrooms - stems removed And cut into thick slices

  17. 1 cup 93g / 3 1/3oz Slivered almonds - toasted

  18. 10 oz 284g Frozen "petite" peas - defrosted

  19. 16 oz 454g Frozen pearl onions - defrosted

  20. 1 lb 454g / 16oz All-butter puff pastry - defrosted in the Refrigerator if frozen

  21. 1 Egg - mixed with

  22. 1 tablespoon 15ml Water - for egg wash

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * steamed or boiled 5 minutes to loosen then removed and chopped PREHEAT OVEN TO 425F Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper. Trace the shape, adding a 1-inch border all around, then cut it out. In a large heavy skillet, heat the butter over medium high heat until it foams. Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes. Stir in the clam broth, sherry, cream and lemon juice. Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly. Cook 30 seconds longer. It will be quite thick. Remove the pan from the heat. Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions. Scrape the filling into the casserole. On a slightly floured work space, roll the puff pastry to a thickness of 1/4 inch. Cut it out, using the paper template. In the center of the pastry, cut out an air hole about 1/2 inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day.) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK


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