Oyster And Lobster Pies
|Butter||10 Tablespoon, divided|
|Oysters||1 Pint, drained|
|Lemon juice||2 Teaspoon|
|Fish stock/1 bottle clam juice and 3/4 cup water||1 3⁄4 Cup (28 tbs)|
|Amontillado sherry||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lobster meat||11 Ounce, diced|
|Mushrooms||1⁄2 Pound, thinly sliced|
Preheat the oven to 400Â° F 10 minutes before the oyster and lobster pies are ready to be baked.
Butter 8 individual casseroles or shirred egg dishes.
Melt 4 tablespoons of butter in a saucepan.
Stir in the flour and cook over medium heat for 3 minutes, stirring constantly.
Do not let the mixture brown.
Heat the Fish Stock and add it to the mixture, whisking until the mixture is smooth and thick.
Add the white wine.
Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes.
Melt 2 tablespoons of butter in a large skillet.
Add the lobster meat and saute over medium heat for 2 minutes.
Add the lobster meat to the sauce.
Melt 4 tablespoons of butter in the skillet.
Add the mushrooms and saute over medium heat until they are almost dry.
Add the mushrooms to the sauce.
Add the oysters, lemon juice, sherry, and salt and white pepper to taste.
Pour into the prepared casseroles.
For easy handling, work with only 1/4 of the Pastry Topping at a time.
Keep the rest refrigerated until ready to roll out.
Roll out the dough 1/8 inch thick on a lightly floured board or pastry cloth.
Place a plate that is slightly larger in diameter than the shirred egg dishes on top of the pastry and cut 2 circles from each portion with a sharp knife.
Top each casserole with a circle of pastry, sealing the edges to the rim.
Prick the pastry with a fork.
Beat the egg yolk and water together until well blended.
Brush the pastry with the egg glaze.
Bake at 400Â° F for 30 minutes.