EPICURIOUS & RECIPE
to Dining in SW Florida
LOBSTER POT PIE Serves 4
1 box puff pastry sheets 3 tablespoons salted butter 1 cup diced celery 1 cup diced small white onion ½ cup diced fennel 1½ sliced mushrooms 2 2-lb. lobsters cooked, cleaned (remove meat), cut to desired size 2 teaspoons cornstarch
2 tablespoons of lobster base ½ cup cream sherry 2 cups heavy cream 1 pinch saffron
Sauté 2 tablespoons butter, the celery, onion, fennel and mushrooms. Set aside.
Add ingredients to make sauce and simmer 5 minutes.
Add 2 teaspoons cornstarch in a bowl with 4 teaspoons water to act as your thickener. Add to sauce with a whisk.
Mix together all of the meat and vegetables, place in individual dishes or large baking pan and top with sauce. Cut pastry to size and place on top. Use remaining tablespoon of butter to glisten top of pastry and bake until golden brown. Let cool and enjoy!
SEAFOOD FRA DIAVOLO (FEAST OF THE SEVEN FISHES) Serves 2
5 cups canned Italian plum tomatoes, with their juices 4 tablespoons extra-virgin olive oil, or more if needed 3 fresh lobsters, 6 mussels, 6 clams, 4 shrimp, 3 scallops, 3 ounces calamari, 4 ounces any white fish Salt and freshly ground black pepper, to taste 2 large shallots, finely minced 2 tablespoons finely minced garlic ¾ cup dry white 2 teaspoons finely minced fresh serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper 8 tablespoons chopped fresh flat-leaf parsley leaves 2 tablespoons torn fresh basil leaves 2 teaspoons dried oregano ¼ pound linguini
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper.
Bring to a boil. Lower the heat. Add the wine and tomatoes. Simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp, calamari,
scallops, clams, mussels and lobster. Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
Add seafood to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.