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With the help of his son E.J. Lagasse and sommelier Johnny Slamon, Emeril opens the doors to his restaurant to give you a peek into his most popular dishes (with a few of his favorite wine pairings). Lobster Pot Pie 6 Servings 1/2 pound haricots verts or small, tender green beans 1/2 pound small new potatoes Two 1 1/2-pound live lobsters, cooked, tail and claw meat removed and finely chopped 1/2 cup seeded and finely chopped plum tomatoes 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh tarragon 1/2 teaspoon freshly ground white pepper One package frozen puff pastry (2 sheets) 1 1/2 teaspoons white truffle oil Lobster Sauce (recipe below) 1 large egg, lightly beaten, for glaze Bring 1 gallon water and 1 teaspoon salt to boil in a large stockpot. Cook haricots verts in boiling water until tender, about 4 minutes. Drain beans in a colander set over a large bowl, reserving boiling water. Transfer beans to a bowl of ice water to cool; drain. Return water to stockpot; return to boil over high heat. Put potatoes in a large saucepan, add lightly salted water to cover; bring to boil over high heat. Cook until just fork-tender, about 6 minutes. Drain potatoes in a colander. Rinse under cold running water until cooled. Add lobsters to stockpot; cook over high heat until shells turn bright red, about 7 minutes. Transfer lobsters to a large bowl of ice water. Let stand until cool enough to handle, about 5 minutes. Remove tail and claw meat from shells. Finely chop meat; cover and refrigerate. Reserve shells for lobster sauce. Preheat oven to 375 degrees F. Quarter potatoes. Cut haricots verts crosswise in half. In a large mixing bowl, combine lobster meat, potatoes, haricots verts, tomatoes, parsley, tarragon, remaining 1/2 teaspoon salt, and white pepper. On a lightly floured surface, roll out 1 puff pastry sheet just to remove the creases; it should be ¼-inch thick. Using an inverted 1-cup ramekin as a template, cut out 3 pastry rounds. Roll out each pastry round to make it about 1 inch larger than the ramekin. Repeat with the other pastry sheet. Stir truffle oil into lobster sauce. Divide lobster mixture equally among six 1/2-cup ramekins. Spoon 1/4 cup of lobster sauce over lobster mixture in each dish. Fit a pastry round on top of each ramekin; press around rim to seal. Brush pastry top with egg glaze. Place ramekins on a baking sheet. Bake until pastry has puffed and is golden brown, about 15 minutes. Serve immediately. Lobster Sauce 6 Servings 1 tablespoon vegetable oil 4 tablespoons (1/2 stick) unsalted butter 1/2 cup finely chopped yellow onions 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons bleached all-purpose flour 1/4 cup Cognac or other brandy Reserved shells from two 1 1/2-pound lobsters 4 cups Shrimp Stock, Chicken Stock, or canned low-sodium chicken broth 3 tablespoons tomato paste 1 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon cayenne 1 cup heavy cream Heat oil and melt butter in medium heavy stockpot over medium-high heat. Add onions, celery, and carrots; cook until soft, about 4 minutes. Add shallots and garlic; cook until softened, about 2 minutes. Stir in flour and continue to stir until mixture is a light blond color, about 2 minutes. Add brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits. Add lobster shells, then stir in shrimp stock. Bring to boil over high heat. Reduce heat to medium-low. Add tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until sauce is lightly thickened, about 1 hour. Strain sauce through a fine-mesh strainer into a medium saucepan. Add cream and bring to boil over medium-high heat. Reduce heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (Sauce can be stored in an airtight container in the refrigerator for up to two days.) Seared Salmon With Lentils Recipes courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP. All Rights Reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks:
