bz.drome-portdeplaisance.com
New recipes

Lobster Puff Pastry Pizza for Valentine's Day

Lobster Puff Pastry Pizza for Valentine's Day



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Lobster Puff Pastry Pizza - Plated

Love is in the air and there's nothing like a homemade and fancy lobster recipe to impress your girlfriend, husband, boyfriend, or wife on Valentine's Day -- Lobster Puff Pastry Pizza.

This pizza recipe is not any New York corner pizza joint’s pizza but one that turns some of my favorite ingredients into a luxurious pizza that one might find in a Parisian restaurant.
With many of the fragrant flavors you'd use in "bouillabaisse", a Provencal-style fish soup, the aromatic flavors in this pizza will excite all your senses.

For the seafood toppings, I like to use local seafood. Montauk lobster is delicious any time of the year, particular on special occasions such as Valentine's Day, local swordfish and Peconic bay scallops, which are in season til March. The steaming liquid for the seafood provides the aromatic Provencal flavors -- white wine, water, fennel, orange zest and saffron -- all ingredients in a traditional bouillabaisse.

And, for the vegetable toppings, I roast and chop vegetables to add to the bites of seafood: plum tomatoes, fennel and red pepper. I prefer fresh tomatoes when they are in season although good quality canned plum tomatoes, preferably organic, can be drained and gently squeezed to remove excess liquid and used as a substitute for fresh.

The sauce is simple: roasted plum tomatoes, red pepper, fennel and garlic. To keep the fennel moist, pour a hint of wine to the pan. Garlic and wine are used liberally in bouillabaisse.
I love the challenge of a hand rolled, folded and turned puff pastry made with flour, water and butter. However, it is very time consuming and easy to mess up. To save time, I suggest buying a good quality puff pastry that’s pre-made. Many of the finer supermarkets carry puff pastry (my Whole Foods sells Dufour Pastry Kitchens, a local, New York City brand).

To create visual excitement and convey the contents of the lobster puff pastry pizza, use cookie cutters to make tiny puff pastry lobsters, scallops and fishes. For me, the best part of making this pizza is assembling the cooked pizza on a serving platter and garnishing it with the puff pastry seafood creatures. Magnifique!

Like most pizzas, this Bouillabaisse pizza recipe is best when it’s made fresh and served immediately as puff pastry is more fragile than traditional pizza dough. Everything can be prepared ahead of time, and the crust baked and pizza assembled just before serving. Serve with a simple salad, light dessert, and a cold glass of bubbly champagne.

Happy Valentine's Day.

Ingredients

  • 1 pound Frozen Puff Pastry Dough

Maine Lobster Potpie

My wife and I love to entertain at home on Sundays, my day off. This is when I try out ideas that inevitably become items on my menu. The first time I made this dish was when I had friends coming over for a pool party. Originally, I prepared a giant lobster potpie to feed a crowd and simply replaced the traditional chicken with succulent lobster, and everybody just devoured it. We went through some growing pains with the evolution of the dish to refine it enough for the restaurants. I fine-tuned the recipe by cooking the lobster in the shell to protect the delicate meat from toughening. I now serve it in individual copper pots for a dramatic tableside presentation. When the server gracefully removes the flaky pastry cap, steam from the potpie rises into the air and the heavenly scent fills the dining room. Curious onlookers often take notice and order some for themselves! Without question, this is our most sought-after recipe, you will need four 1-quart soufflé dishes to complete this recipe. A good tip is to soak the pearl onions in water for 15 minutes to soften the skins so they are easier to peel. If you are pressed for time, frozen puff pastry sheets may be substituted for the homemade dough. The vegetables can also be adjusted to your personal preferences as well as seasonal availability.

Au Bon Climat Chardonnay ’Sanford & Benedict,’ Santa Ynez Valley 1998

This rich dish screams for a viscous and buttery wine, so a classic California Chardonnay is perfect. I selected an older Chardonnay from one of the greatest winemakers in America, Jim Clendenen. Another great pairing would be a ripe white Burgundy from a soft vintage.


Lobster Puff Pastry Pizza for Valentine's Day - Recipes

National Lobster Newburg Day is March 25th, National Crab Newburg Day is September 25th.

This article celebrates both of them


WHAT IS SEAFOOD NEWBURG?

Newburg or Newberg is very rich sauce of butter, cream, egg yolks, cognac, sherry, cayenne pepper and nutmeg, to which cooked shellfish—crab, lobster, scallops, shrimp—is added, alone or in combination.

It is creamed seafood in fact, in French, the dish Lobster Newburg is called homard sauté à la crème (lobster sautéed in cream).

Some sources credit M. Pascal, a chef of the once-famous Delmonico Restaurant* in New York City, with its creation, saying that it was originally named after Mr. Ben Wenburg, a frequent guest at the restaurant.

According to Wikipedia, however, the dish was invented by Ben Wenberg himself, a sea captain in the fruit trade. In 1876 he demonstrated the dish to Charles Delmonico, the restaurant’s manager.

After some tweaking by the chef, Charles Ranhofer, Lobster à la Wenberg was added to the menu and became very popular (it is exquisite!).

Mr. Wenburg and the manager subsequently quarreled, and Wenburg demanded that his name be removed. The first three letters of his name were reversed to “New” to create the now-famous Newburg sauce.

Ah, how short-sighted of you, Mr. Wenburg. How many of us refuse the opportunity to enter culinary history?

In Chef Ranhofer’s printed recipe of 1894, the lobsters were boiled for twenty-five minutes, then fried in clarified butter, then simmered in cream while it reduced by half, then brought again to the boil after the addition of Madeira.

A far simpler contemporary recipe is below. You can use with any seafood, including crab, lobster, scallops or shrimp.


THE DIFFERENCE BETWEEN LOBSTER NEWBURG & LOBSTER THERMIDOR

Lobster Newburg is related to Lobster Thermidor, a similar dish that involves lobster meat cooked with eggs, cognac, and sherry that appeared in the 1890s.

The dishes are so similar—seafood in cream sauce—that they are often confused for each other. The principal difference is the sauce.


There are numerous variations on the theme of seafood Newburg. Mushrooms, onions and tomato paste can be added paprika can be substituted for nutmeg (we prefer the nutmeg).

Here’s the first recipe we made, adapted from Fanny Farmer.

Depending on how large you like your portions, it can be a first course for 4 or a main course for 2. Mushrooms can “stretch out” the recipe for additional servings, and lower the cost of the dish.


RECIPE: SEAFOOD NEWBURG


Preparation

1. SLICE the cooked seafood as needed. Cook with the butter for 3 minutes in a large non-stick saucepan. If using mushrooms, first sauté in butter then add seafood and additional butter as needed.

2. ADD cream, beaten egg yolks, and seasonings to taste. Stir over low heat until slightly thickened. Add sherry and brandy cook 1 minute more. Serve on toast or puff pastry.


[1] Lobster Newburg served over puff pastry (photo © Mackenzie Ltd.).


[2] Cooked lobster meat, ready for the Newburg treatment (photo © Get Maine Lobster).


[3] You don’t need to use the most expensive crab meat types. Backfin or claw meat is just fine (photo © Phillips Foods).


[4] A cooked whole crab (photo © Mae Mu | Unsplash .

*The original Delmonico’s was operated by the Delmonico family in the Wall Street area of Lower Manhattan, beginning in 1827. Established by Swiss brothers John and Peter Delmonico, the Delmonico presence expanded as other family members opened restaurants using the same name. The original grew into a grand destination, attracting the rich and famous, including visiting royalty. The space still stands at 2 William Street. You can still eat there, although the restaurant is now operated by an unrelated company (here’s the history). The restaurant is credited with Eggs Benedict, Chicken à la King, Delmonico Potatoes, Delmonico steak, Lobster Newburg. Credit is also given for naming Manhattan Clam Chowder, and the name of Baked Alaska.


Our Maine Lobster Pot Pie in the Travel & Leisure Magazine Holiday Gift Guide

Travel & Leisure Magazine’s Annual Gift Guide is out and we are pleased to announce the our Maine Lobster Pot Pie has been included in the list! The 2014 guide is themed around sharing. See our famous Kennebunk Maine Lobster Pot Pie on page 23 of the Annual Travel & Leisure Holiday Gift Guide, or [&hellip]


Jam Hands

For special dinners my family usually goes with a seafood recipe and this was exactly the case for Valentine's Day. If you do a search for Seafood Pot Pie, a lot of the time it is basically a copy of chicken pot pie with seafood subbed in with a cream of whatever can of soup. I'm sure they taste all right but I prefer this version which has a light sauce, lots of scallops, crab and shrimp.

If you have made any type of casserole before that has a biscuit or puff pastry topping, you might have noticed that it can take a long, long time for the topping to actually cook through. Sometimes even after baking it a long time, the bottom of the dough can still end up doughy and uncooked. Due to this, I prefer to cook the puff pastry topping separately on a baking sheet. This way you don't risk having an under cooked topping and at the same time, an over cooked casserole.

If you want to bake it on top of the casserole, I would suggest adding the puff pastry about 40 minutes into the cooking time, but you need to consider what temperature you have the oven at, and make sure you wont burn the puff pastry if it requires extra time to cook all the way through.

Seafood lovers should love this as much as we did. Enjoy!


Seafood Pot Pie with Puff Pastry
Makes a 9" x 13" pan

  • 1 (4 oz.) stick unsalted butter, plus 2 additional tablespoons to cook with the mushrooms
  • 1 large yellow onion, diced (about 1 to 1 1/2 cups)
  • 2 stalks celery, washed and diced
  • 1 lb. large button mushrooms, cleaned and quartered
  • 2 Tbsp. butter
  • 1/2 cup all purpose flour
  • 4 cups clam juice (We used Better than Bouillon Clam Base, a clam paste you mix with water which is more affordable and tastes great)
  • 3 Tbsp. heavy cream
  • 1 Tbsp. white wine
  • 1 1/2 lbs. large shrimp, peeled and deveined (You can reduce to 1/2 lb if you want to save money)
  • 1 lb. crab meat, shredded
  • 1 lb. bay scallops
  • 1 Tbsp. kosher salt
  • 1 1/2 tsp. fresh ground black pepper
  • 1 cup frozen peas
  • 1/2 cup minced flat leaf parsley
  • 1 sheet puff pastry, thawed

2. In a saute pan melt the additional 2 Tbsp. of butter over medium heat and add the prepared mushrooms. If they release a lot of liquid, drain it from the pan and resume cooking until tender.

3. In a large saute pan bring the clam juice to a simmer. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of clam juice into a measuring cup and discard the rest.

4. In a large saute pan combine the cooked onions, celery and mushrooms. Add the flour and cook for 3 minutes. Add the clam juice in slowly, add the wine, then add the cream. Set aside.

4. Add the shredded crab meat to the bowl with the seafood, then add the frozen peas and minced parsley. Pour the sauce over the mixture and taste for seasoning, adding the salt and pepper at this point.

5. Pour into a buttered or sprayed 9"x 13" baking dish. Bake at 375-f for one hour.

1. Lay out the dough and using a knife or pizza cutter, cut into long 1" strips. On a large baking sheet arrange the puff pastry into a lattice. Baking according to the directions on the box, taking care to watch it very closely so it doesn't burn. Add to the top of the baked seafood dish.

Alternatively you could cut the puff pastry into rounds or squares in more of a single serving portion and top each serving with a piece of puff pastry when you are ready to serve.


The Easiest Valentine’s Day Dinners You’ll Ever Make

Need a last-minute Valentine’s Day dinner idea (or just planning ahead and keeping it simple)? Something easy and quick is in order, but maybe a little more thoughtful than a heart-shaped delivery pizza.

Lou Malnati's Heart-Shaped Pizza Gift Package, $65.99 on Amazon

Although, this Chicago gourmet deep-dish version just might do the trick.

If you can get to the grocery store for a few relatively simple items, you can whip up a number of refined, unfussy meals that demand little in the way of forethought or active preparation, without seeming thrown-together. Easier than snagging an eleventh hour reservation, and decidedly more romantic than plastic takeout clamshell containers, too.

Whether you totally forgot Valentine’s Day was coming up and you need to make it look like you had it covered all along, or you just found a last-minute Tinder date you want to woo with an impressive but labor-light meal (because, hey, you never know if it’ll be worth it), these options are easy-peasy yet fancy-schmancy enough to elicit adoration. And if you’re spending the “holiday” alone, why not treat yourself—to a marvelous meal and a relaxing evening?

Option 1: Curate a Cheese Plate

Gather a bunch of artisanal cheeses, charcuterie, nuts, and fruit, perhaps a nice jar of mustard or preserves, good bread or a couple different high-quality crackers, a bottle of wine or craft beer, and some dark chocolate (or Reese’s hearts, if you prefer), and make a lavish spread on your nicest plate or serving platter once you get home. A few minutes of slicing and artful arrangement and you have a lovely meal. Get tips on putting together a cheese plate here, but ask the kind folks behind the cheese counter for additional guidance if you need it they’ll be happy to help.

See more tips on putting together a Valentine’s-themed wine and cheese dinner so your cheese plate is even more on-point.

Option 2: Make a Marvelous Instant Pot Meal

If you have an Instant Pot (or any other pressure cooker), you can make all sorts of normally time-consuming fancy fare in a flash, from risotto to coq au vin and beef bourguignon—Julia Child herself would approve. Either of the latter recipes would be great over mashed potatoes, which, conveniently enough, you can make at the same time in the Instant Pot, if you have a metal steamer basket you can nestle on top.


The Easiest Valentine’s Day Dinners You’ll Ever Make

Need a last-minute Valentine’s Day dinner idea (or just planning ahead and keeping it simple)? Something easy and quick is in order, but maybe a little more thoughtful than a heart-shaped delivery pizza.

Lou Malnati's Heart-Shaped Pizza Gift Package, $65.99 on Amazon

Although, this Chicago gourmet deep-dish version just might do the trick.

If you can get to the grocery store for a few relatively simple items, you can whip up a number of refined, unfussy meals that demand little in the way of forethought or active preparation, without seeming thrown-together. Easier than snagging an eleventh hour reservation, and decidedly more romantic than plastic takeout clamshell containers, too.

Whether you totally forgot Valentine’s Day was coming up and you need to make it look like you had it covered all along, or you just found a last-minute Tinder date you want to woo with an impressive but labor-light meal (because, hey, you never know if it’ll be worth it), these options are easy-peasy yet fancy-schmancy enough to elicit adoration. And if you’re spending the “holiday” alone, why not treat yourself—to a marvelous meal and a relaxing evening?

Option 1: Curate a Cheese Plate

Gather a bunch of artisanal cheeses, charcuterie, nuts, and fruit, perhaps a nice jar of mustard or preserves, good bread or a couple different high-quality crackers, a bottle of wine or craft beer, and some dark chocolate (or Reese’s hearts, if you prefer), and make a lavish spread on your nicest plate or serving platter once you get home. A few minutes of slicing and artful arrangement and you have a lovely meal. Get tips on putting together a cheese plate here, but ask the kind folks behind the cheese counter for additional guidance if you need it they’ll be happy to help.

See more tips on putting together a Valentine’s-themed wine and cheese dinner so your cheese plate is even more on-point.

Option 2: Make a Marvelous Instant Pot Meal

If you have an Instant Pot (or any other pressure cooker), you can make all sorts of normally time-consuming fancy fare in a flash, from risotto to coq au vin and beef bourguignon—Julia Child herself would approve. Either of the latter recipes would be great over mashed potatoes, which, conveniently enough, you can make at the same time in the Instant Pot, if you have a metal steamer basket you can nestle on top.


An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


60 Best Brunch Ideas to Try This Weekend

Whip up the most delicious morning meal with these sweet and savory brunch recipes.

The best way to soak up the weekend is with a family breakfast loaded with your favorite dishes. And while we can obviously all get behind meeting for quick breakfasts, lunch or easy dinner recipes, our best brunch ideas might just make the breakfast-lunch hybrid your new favorite meal of the day. (After all, there's no other time you can stack bacon, eggs and a burger on your plate all at once.)

Whether you favor Mexican-inspired breakfast fare or sky-high piles of Southern comfort food, these sweet and savory recipes can't be beat. Want stacks of pancakes? Got 'em. Easy egg recipes? They're here, too. All you need to do is mix some mimosas, set the table and decide which brunch option deserves a spot on your plate &mdash and we won't judge if you decide it's more than one . or three. And for even more delicious ways to start your day, check out these recipes.


I am sure many of you are planning on going out to dinner to celebrate with possibly some sparkling wine and maybe a gift or two. That is great but what if you are afraid of the coming snow storm, or worried about COVID, or maybe you just want to try something a little more intimate? Here are some Valentine’s Day ideas and recipes with a sample menu that will hopefully get your imagination going.

With a little planning ahead and little shopping you, too, can make an easy and delicious dinner at home! You know set a nice table, buy a nice/reasonably priced bottle of sparkling wine, light some candles, put on some music that means something to the two of you and see where the evening takes you.

It may sound daunting at first but it really isn’t that difficult and I guarantee it will mean more to the two of you than just going through the same motions you always go through. Who knows, maybe you will like it so much that you will do it for each other more than once a year. Remember you can go out to dinner, to any of our great restaurants in and around Ocean City anytime, why not try something different and make it special.

Poached Lobster

2 Live Lobsters 1 ½ lbs. each

1/4 cup whole black peppercorns

2 cups white wine (Sauvignon Blanc or Pinot Grigio)

In a large pot fill half way with cold water. Cut 2 lemons in half. Squeeze juice of both into water and then add spent lemons. Add the bay leaves, peppercorns, white wine, sugar, ½ lb of butter and salt. Bring to a lively boil. When water is boiling place lobster in, head first and upside down, this will help the tail not to curl. Cover and cook at a light boil for 15 minutes. Remove lobster to a sheet pan and repeat for number two. Keep lobsters warm in the oven at the lowest possible setting (usually 170 degrees). While lobsters are cooking melt the remaining ½ lb of butter slowly over the stove and add a pinch of butter. When butter is completely melted, skim off the butter fat that has formed on the surface. Zest remaining lemon and add zest to the now clarified butter and keep warm. Serve the lobster split in half length-wise with nut crackers to get to the claw meat and with the warm drawn citrus butter.

I like serving lobsters with sautéed asparagus and Middle Eastern Cous Cous but feel free to serve whatever you like. Some suggestions are roasted potatoes, fried rice, French fried potatoes, sautéed vegetables, cole slaw or just a plain tossed salad.

For Dessert let me suggest something in a nice puff pastry. With the advent of good quality puff pastry dough being sold in grocery stores these desserts are quick, easy and always show stoppers.

Fresh Apple Tart

1 lb. chilled puff pastry dough (allow frozen dough to thaw in the fridge overnight and try to buy dough made with real butter)

¼ cup sugar + 1 tsp cinnamon

Recipe: take 1 cup of apricot preserves and buzz it in your food processor. In a small saucepan add puree and 3 tablespoons of sugar and 3 tablespoons of dark rum. Bring to a boil and reduce until thick. Keep warm.

Roll out the dough into a rectangle 1/8 in. thick and trim to 15 in. long and 6 in. wide (does not need to be exact). Working quickly, roll onto your pin and unroll it onto a buttered sheet pan. Using cold water and a pastry brush paint a ½ inch border around rectangle and then fold the sides over this to create a rim. Using a fork, crimp down the inner edges to prevent the rim from separating. With the tips of your fork prick the inside surface of the dough all over. Refrigerate dough for at least ½ hour.

Pre-heat oven to 375 degrees

While dough is chilling, peel, halve and core out the apples. Slice the apples, somewhat thinly, crosswise.

To assemble: Sprinkle 2 tablespoons of sugar/cinnamon mixture evenly into the tart shell. Arrange apples in a fan design, alternating directions with each row. Sprinkle the remaining sugar/cinnamon mixture over the apples.

Bake the tart in the upper middle level of the pre-heated oven. It is done when the pastry is lightly browned the apples will color slightly and should be perfectly tender.

While tart is still hot paint with the apricot glaze.

Serve warm with vanilla ice cream.

I hope this gives you some ideas for this Valentine’s Day or any other day. I am pretty sure your significant other will be impressed and who knows you might even get lucky!


Watch the video: . -ℎ