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LOBSTER AND SHRIMP POT PIE  John Reed, Executive Chef
Food for Thought, Chicago, IL
Ingredients
Filling:
3/4 cup onions, diced
3/4 cup celery, diced
3/4 cup green pepper, diced
3/4 cup carrots, diced
3 ounces butter
2/3 cup all purpose flour
1 quart milk
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
Assembly:
2 tablespoon dill, chopped
1 lb. lobster meat, diced
1 lb. shrimp, raw, peeled and deveined
2 sets Athens® Ready-to-Go Fillo Dough™ (5 sheets each)
1 egg
1 tablespoon water
2 lemons, cut into 12 wedges
12 sprigs dill
Sauté the vegetables in the butter until soft. Dust the vegetables with the flour to form a roux, cooking for 1-2 minutes until the flour has been cooked and completely absorbed by the liquid and butter. Slowly add the milk to the vegetables, stirring constantly to form a thick sauce. Add the Worcestershire sauce and cayenne. Salt and pepper to taste. Simmer for 15 minutes. Transfer to a clean container and chill to 40°F.
Remove the tails from the shrimp and cut in half. Cut the lobster meat into the same size as the shrimp. Mix the shrimp with the cold sauce and the chopped dill. Divide the filling between 12-4 ounce soufflé dishes. Using a round cutter cut out disks from the fillo that are 1-1/2 times wider than the top of the soufflé dish. Make an egg wash with the egg and water and brush the rim of the dishes. Tightly press the disks of fillo onto the soufflé dishes. Brush the top of the fillo with the egg wash. Use excess fillo to decorate the top of the pies. Bake in a preheated 375°F oven for 20-25 minutes or until golden brown. Garnish the plate with the lemons and dill. Serve immediately.
12 Servings
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