Wolfgang Puck Bistro BTOT0010 Use And Care Manual page 10

ToasterOven manual07 2/7/07 4:04 PM
Lobster & Chicken Pot Pie
4 servings
INGREDIENTS
2 (1 1/2 pound) lobsters, cooked, shells removed,
meat cut into large chunks
1 1/2 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
1 Cook 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.
2 Season 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.
3 Add 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.
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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
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Pot Pie (cont.)
4 Roll 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.
5 Preheat the oven to 400ºF.
6 In 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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