Las Vegas Weekly

November 5, 2008 · 5:29 PM

Michael Mina’s famous lobster pie

By Robin Leach

With permission, here’s Michael’s famed Maine Lobster Pot Pie recipe from his Michael Mina restaurant at the Bellagio. If it’s too much for you to tackle at home, then simply hike down to the beautiful dining establishment overlooking the dancing water fountains on the Strip and order it. However, don’t eat breakfast or lunch that day, because it’s one of the most incredible and filling meals you will ever enjoy in your life. Click HERE for all of Mina's restaurant recipes.

Maine Lobster Pot Pie (serves 10)

10 Baking Dishes, about 1 quart each

10 1-pound Maine Lobsters

1. Bring a large pot of water to a boil. When handling the lobsters, you will want to wear rubber gloves to protect your hands. Start by removing the head from the tail by firmly grasping the head with one hand and the tail with the other. Using a quick twisting motion, remove the tail from the head. Set the tails aside and reserve the heads for the sauce. Twist off each arm. When the water has reached a full boil, place the tails in the water, boil for 5 minutes. At this point, quickly remove the tails and plunge into a large bowl of ice water. This is to stop the cooking process. Bring the water back to a boil and place the claws in the water. Boil the claws for 3 minutes, then remove to the ice water. Let the lobster pieces stay in the ice water for about 5 minutes to ensure that the cooking is stopped.

2. When the lobster is completely cooled, remove it from the water. Remove the claws from the arms. Working with the claws first, hold them flat on a cutting board and gently tap the shell with a kitchen knife until it cracks. Gently remove the claw from the shell, set aside. Use kitchen scissors to cut along the side of the arm. Carefully remove the meat from the shell. Working with the tails one at a time, spread the tail out on the cutting board so that it is flat. Using a serrated knife, make three cuts between the tail joints so that you have three equal sections, plus the tail fan. Reserve all the lobster in the refrigerator until ready to use.

Vegetable Garnish

2 Cups White Pearl Onions, peeled

4 Cups Mixed Gourmet Mushrooms, cut into bite-size pieces

30 Baby Carrots, peeled

30 Marble Red Potatoes, cut in half

15 Baby Green Zucchini, cut in half

15 Baby Yellow Squash, cut in half

6T Butter

TT Salt and pepper

The vegetables can be adjusted to your preferences.

1. To cook the vegetables, you will want to place the pearl onions, baby carrots and potatoes into separate pots of cold water that have been seasoned well with salt. Slowly simmer the vegetables until al dente. The cooking time for each item will vary depending on the size and type of vegetable. Strain and lay them out on a baking sheet to cool. For the mushrooms, zucchini and squash, heat sauté pans over medium high heat. To each pan, add 1T of butter and then the respective vegetable. Be sure not to overcrowd the pan, cook the vegetables one layer at a time. Season with salt and pepper and continue sautéing until tender, about 3-4 minutes. You will want to slightly caramelize the vegetables. Lay out on a baking sheet to cool.

2. You will want to cook each type of vegetable separately so that you are able to ensure proper cooking of each one. All of this prep can be done ahead of time because you want the vegetables to be completely cooled before you assemble the final pot pies.

Roux

2T Whole Butter

2T Flour

In a small saucepan, slowly melt the butter. Whisk in the flour and continue cooking on low for 3-4 minutes. Reserve.

Lobster Cream

3 Onions, medium dice

2 Fennel Bulbs, medium dice

3 Carrots, peeled, medium dice

1 Head Celery, medium dice

1 Head Garlic, cut in half

10 Lobster Bodies, from above

2 Cups White Wine

2 Cups Brandy

Tomato Paste

1 Gallon Cream

3 Sprigs Thyme

1T Black Peppercorns

1T Coriander Seed

1 Bay Leaf

2T Vegetable Oil

1. When cleaning the lobster bodies, you will want to wear rubber gloves to protect your hands. Grasp the lobster on the two sides (foot side and shell side). Gently pull the two sides apart. When all of the bodies have been separated, use a tablespoon to scrap the bones clean. Be sure to clean them very well.

2. Heat a large stockpot over medium high heat until it begins to smoke. Add in the oil, then the lobster bones. Stir often until the bones are well seared and bright red. Remove pan from heat, add in the brandy. Be sure to keep your face away from the pot because it may flame. Add in the diced vegetables and return pot to heat. Stir occasionally until the vegetables are cooked through and begin to brown. Add in the tomato paste and stir to combine. Continue cooking for 2-3 minutes or until the tomato paste begins to brown. Add in the white wine and scrap the bits from the bottom of the pan with a wooden spoon. Continue cooking until all of the liquid is cooked out. At this point, add in the cream and the remaining ingredients. Bring the pot to a simmer and cook for 15-20 minutes. Strain through a colander into another pot or large bowl. Use a wooden spoon or spatula to squeeze all of the juice out of the bones and mirepoix. Discard the bone mix. Strain the cream through a fine mesh strainer. Return the lobster cream to a stockpot and return to a simmer. Season to taste with salt and pepper. Slowly whisk in 1T of roux. Let mixture cook for 1 minute, stirring constantly. When the correct consistency is achieved, the cream should just coat the back of a spoon. Blend using a hand blender. Cool using an ice bath. Reserve.

For Garnish

1/4 Cup equal parts of chopped Chives, Parsley, Thyme and Chervil

2.5 oz. Black Winter Truffles (optional)

Truffle Oil

Pie Dough

3 lbs. All-purpose Flour

2 lbs. Butter, chilled, small dice

2 Cups Ice Water

2T Salt

To make the pie dough, sift 3 lbs. of all-purpose flour into a large mixer. On low speed, drop small pieces of slightly chilled butter into the flour. Season the mixture with salt. The last step is to add the water slowly until incorporated with the flour. You may not need all of the water. Do not over paddle the dough. Remove from mixture and refrigerate for at least 1 hour. Roll the dough out on a floured surface until it is 1/8th of an inch. Cut circles that are 1 inch more in diameter than the baking dishes that you are using. Chill the circles well before using.

To Assemble

In each pot, place 3 each of the carrots, potatoes, pearl onions, green zucchini and yellow squash. Divide the mushrooms evenly between the dishes. Place the equivalent to 2 arm sections worth of lobster meat, 2 claws, 3 medallions and 1 lobster fan in each dish. Ladle 3 oz. of sauce into each dish. Garnish each dish with herbs, drizzle of truffle oil and 1 sliced truffle.

To Cap the Pot Pies

3 Eggs, whisked together to make an egg wash

Lightly egg wash the outer edge of the dough and carefully place the top on top of the baking dish. Gently press the dough to seal the edges. When all the pot pies have been capped, egg wash the top of each very lightly. Sprinkle lightly with salt (sea salt is preferred).

Place into a preheated 400-degree oven for 15-18 minutes or until the top is golden brown. Serve immediately.

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