Name: Lobster Pot Pie
Ingredients: 6 tb Butter; 1 c Chopped onions; 1/2 c Chopped celery; Salt; to taste; Freshly-ground white pepper; to taste; 6 tb Flour; 3 c Seafood or chicken stock; 1 c Milk; 2 c Diced potatoes; blanched; 1 c Diced carrots; blanched; 1 c Sweet peas; 1 c Diced baked ham; 1 lb Lobster meat; cooked, diced; 1/2 c Water -; (to 1 cup); 1/2 Recipe Basic Savory Pie Crust; see * Note,; Rolled out to the size of the pan

You and I must never look at our past lives; we must never look at any sin in our past life in any way except that which leads us to praise God and to magnify His grace in Christ Jesus… When Paul looks at the past and sees his sin he does not stay in a corner and say, “I am not fit to be a Christian, I have done such terrible things.” Not at all. What it does to him, its effect upon him, is to make him praise God. He glories in grace and says, “And the grace of our Lord was exceedingly abundant with faith and love which are in Christ Jesus.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Dairy		Emlive08	6	servings

INGREDIENTS

6	tb	Butter
1	c	Chopped onions
1/2	c	Chopped celery
		Salt; to taste
		Freshly-ground white pepper; to taste
6	tb	Flour
3	c	Seafood or chicken stock
1	c	Milk
2	c	Diced potatoes; blanched
1	c	Diced carrots; blanched
1	c	Sweet peas
1	c	Diced baked ham
1	lb	Lobster meat; cooked, diced
1/2	c	Water -; (to 1 cup)
1/2		Recipe Basic Savory Pie Crust; see * Note,
		Rolled out to the size of the pan

INSTRUCTIONS

* Note: See the "Basic Savory Pie Crust" recipe which is included in this
collection.
Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. In
a large saute pan, melt the butter. Add the onions and celery and saute for
2 minutes. Season with salt and pepper. Stir in the flour and cook for
about 3 to 4 minutes for a blond roux. Stir in the stock and bring the
liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10
minutes, or until the sauce starts to thicken. Stir in the milk and
continue to cook for 4 minutes. Season with salt and pepper. Remove from
the heat. Stir in the potatoes, carrots, peas, ham and lobster. Season with
salt and pepper. Mix the filling thoroughly. If the filling is too thick,
add a little water to thin out the filling. Pour the filling into the
prepared pan. Place the crust on top of the filling. Carefully tuck the
overlapping crust into the pan, forming a thick edge. Crimp the edges of
the pan and place on a baking sheet. Using a sharp knife and make several
slits in the top of the crust. Place the dish in the oven and bake for
about 25 to 30 minutes or until the crust is golden brown and crispy.
Remove from the oven and cool for 5 minutes before serving. This recipe
yields about 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B80)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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