Nob Hill Lobster Pot Pie

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   1.) Steam lobsters for 2 minutes or until just cooked. Once the lobsters are cool, clean them by pulling the outer shell away from the legs and inside meat. Scrape away the lungs, reserving the tomale and roe. Save all of the shells for the lobster cream and set the meat aside for the filling.

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   2.) Make the mirepoix. Place a large stockpot over medium heat. Add the olive oil and lobster shells to the pot and sear until red, 5 min. Add all of the mirepoix ingredients to the pot and cook until softened, about 5 min.

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   3.) Make Broth. Stir tomato paste into mirepoix, cook for another 5 min. Deglaze pan with brandy. Add the thyme, bay leaf, and heavy cream. Bring to a gentle simmer & cook for 45-60 min, until broth reaches desired depth of flavor. Strain through a fine mesh sieve.

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   4.) Make the Roux. Place a small pot over medium heat and melt the butter in the pot. Whisk in the flour, and stir constantly until the roux turns a tan color, 6-7 min.

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   5.) Make the Lobster Cream. Return the strained broth to the stockpot and bring it to a simmer over medium heat. Vigorously whisk in the roux a bit at a time until the broth reaches your desired thickness. Let cream cool before assembling the pot pies.

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   To make dough, sift flour into a large Cuisinart. Pulse while adding cubes of cold butter. Add water until dough just sticks. Refrigerate for an hour.

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   Assemble pies in ramekins and bake for 14-20 minutes or until pie crust is golden brown.

No additional tips available.