Chef Mike's Myrtle Beach Menu: Lobster, shrimp and crab pot pies

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Few things say easy family dinner like a good pot pie.

However, just because pot pies are a common fix for the hungry family, they don’t have to be common in their ingredients.

In this installment of Chef Mike’s Myrtle Beach Menu, learn an easy recipe for a seafood pot pie that includes lobster, shrimp and crab. The delectable sweet meats of the ocean and other savory ingredients make for the perfect balance for your palate.

Try this recipe at home and make your family feel like they’re dining at a seafood restaurant on the oceanfront.

Ingredients:

  • 8 tbsp (1 stick) butter
  • 1 small yellow onion, chopped
  • 1 cup sliced mushrooms
  • Salt and cracked black pepper , to taste
  • 2 tbsp all-purpose flour, plus more for dusting
  • 1 ½ cups milk
  • ¼ cup clam juice
  • ¼ cup medium-dry sherry
  • ½ lb crabmeat, well drained and picked clean of shells
  • ½ lb shrimp deveined and peeled (no tails) chopped
  • 1 lb chopped lobster meat.
  • 1 cup frozen peas
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten with 1 teaspoon water, to brush pastry

Since 2000, Chef Mike Noble’s Vanishing Chef Catering and Chef Services has been providing private, corporate and special event catering in and around the Southeastern United States.

Directions:

  1. Preheat the oven to 350 degrees F with a rack in the middle position.
  2. In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the lobster, shrimp and crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.
  3. Unfold the pastry sheets on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.
  4. When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.

Want to see Chef Mike make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.

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