Lobster Pot Pie

Stolen on: April 15, 2008

Continuing our Washington DC theme this month, this week's recipe was appropriated from Kevin Reading, Executive Chef and co-owner of Nage, DC. Pronounced N"ahhh"ge and French for "swimming" this quaint neighborhood bistro has a welcoming atmosphere, exposed brick inside and a stunning crimson façade.

The menu is based on French cooking, with a palette of global flavors and is presented in two formats; one printed menu featuring modern twists on classic comfort foods such as Asiago Baked Oysters, Cajun Meatloaf and what Chef Reading calls the "best prime rib burger in the city". The second menu option is the prominently displayed chalkboard on which he lives out his culinary mood; offering an exciting array of culinary concoctions which reflect the fun he has in the kitchen, and present innovative twists on classic comfort foods and modern "mood-reflecting" dishes.

About the chef: a graduate of the Philadelphia Restaurant School, Kevin Reading is a passionate restaurateur with 25 years of experience and several opened restaurants under his belt. Chef Reading opened his first restaurant, the Fox Point Grill in Wilmington, Delaware after holding culinary and front-of-the-house positions at famed restaurants up and down the East Coast including Taboo in Palm Beach, Florida. Foodies flock to Reading's restaurant Nage in Rehoboth Beach, Delaware. Now, tucked away among the embassies of Scott Circle is the new Nage of Washington, DC.

Nage, DC
1600 Rhode Island Avenue, NW,
Washington, D.C. 20036
202 448 8005
www.nage.bz

	Lobster Pot Pie
	Nage, DC
	Lobster Pot Pie is served at Nage for $19.00. This recipe makes 4-6 restaurant servings. Lobster Pot Pie Ingredients: 4 oz clarified butter 1 Tablespoon minced garlic 1/2 Cup onion-small diced 1/2 Cup of celery –small diced 1/2 Cup of carrots-medium diced 1/2 Cup of celery root-medium diced 1/2 Cup of parsnips-medium diced 1/2 Cup of acorn squash-medium diced 1/2 Cup of flour 1/2 Gallon lobster stock 3 oz sherry 1 oz sherry vinegar 2 Bay leaves 1/2 Cup parsley 5 Shakes Tabasco sauce Salt and pepper to taste 1/2 Cup of cooked lobster meat (more if desired) 1 Pinch of shallots 1 Pinch of leeks 1/2 Cup sweet peas 1/2 Cup fresh tarragon, chopped 1 Piece of puff pastry dough rolled Steal This Recipe® Step by Step Instructions: Sweat the onion and garlic, shallots and leeks in the clarified butter for several minutes. Add remaining root vegetables. Sweat the mixture at a low heat for 10 minutes. Add the flour and stir until you have a blonde roux. Deglaze with sherry and add the lobster stock, Tabasco and herbs. Cook until thick and delicious (at least 10 minutes on low heat). Once thick, add a splash of sherry vinegar. Add the lobster meat and peas to the mixture. Place in an oven ready bowl and top with puff pastry that has been rolled and flattened to top the pot pie. Press the pastry into the sides to seal and cut 2 slits in the center. Brush with an egg wash. Bake at 450 degrees for 10 minutes until crust is golden brown. Remove from oven, allow to cool before serving. The following nutritional analysis is calculated for an approximate 6 oz at-home serving. Nutrient Name Amount per Serving % Daily Value Calories 130 Calories from Fat 80 Total Fat 9g 14% Saturated Fat 4.5g 22% Trans Fat 0g Cholesterol 20mg 7% Sodium 290mg 12% Total Carbohydrates 9g 3% Dietary Fiber 1g 4% Sugars 1g Protein 5g Vitamin A 30% Vitamin C 10% Calcium 4% Iron 6% Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. For more recipes, go to www.supermarketguru.com