Curried Shellfish Pot Pie
Submitted by lem
Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.
YIELD
8 servingsPREP
60 minCOOK
60 minREADY
120 minThis is a showstopper. Lobster and 1 ½ pounds of large shrimp in a curried cream sauce, loaded with shiitake mushrooms, blanched carrots, pearl onions, petite peas, and toasted almonds, all sealed under a sheet of buttery puff pastry.
The sauce starts as a roux of butter and flour cooked to a light cream color, then gets loosened with clam broth, dry sherry, and cream. Fresh ginger, garlic, and curry powder go in off the heat so the spices bloom without burning. The sherry gives the sauce a dry, slightly nutty warmth that plays beautifully against the curry.
A foil steam vent made by wrapping aluminum foil around a wooden spoon handle keeps the crust from going soggy from below. That’s the kind of detail that separates a great pot pie from a sad one. Leave the vent in during the 15-20 minute rest after baking.
Pro Tips
- Blanch the carrots for just 2 minutes as directed. They’ll finish cooking in the oven. Overcooked carrots turn to mush under the pastry.
- The filling can be assembled a full day ahead, covered, and refrigerated. Add the puff pastry and egg wash right before baking.
- Roll the pastry to an even ¼ inch. Thicker patches puff unevenly and leave raw dough in the center.
- Start at high heat, then reduce. The initial blast sets the pastry layers so they puff properly.
Variations
- Swap the lobster for crab meat or scallops for a different shellfish combination.
- Use mild curry powder for a gentler spice level, or go hot for serious heat.
- Add a handful of fresh tarragon to the parsley for a French-influenced twist.
Ingredients
Directions
PREHEAT OVEN TO 425 DEGREES F.
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 ¼ inch.
Cut it out, using the paper template. In the center of the pastry, cut out an air hole about ½ 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 375℉ (190℃) 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.
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