Jasper Mirabile of Jasper’s restaurant and Bubba John of Bubba John Seafood shared some tasty dishes for National Seafood Month.
Jasper Mirabile’s Lobster Pot Pie
Ingredients:
3 tablespoons unsalted butter, divided
1/2 cup onions, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 lbs Lobster meat
1 cup mushrooms, chopped
2 tablespoons brandy
3/4 tablespoon flour
2 cups whole milk
1 cup Yukon Gold potatoes, diced and cooked
Sea salt & pepper to taste
Fresh tarragon to taste
Garnish with chopped chives
Preparation:
In a large sauté pan, add 2 tablespoons butter, melt. Add onions, carrots and celery, sauté until onions are translucent. Add chopped lobster tail, heat through, about 2 – 3 minutes. Add remaining butter and mushrooms, toss for 3 minutes. Add brandy, heat. Add flour; stir until a paste is formed. Add milk, stir. Bring to a simmer to thicken. Add potatoes and mix well. Season with salt, pepper and tarragon. Spoon into shot glasses or ramekins. Bake at 350˚ F for 7-10 minutes. Remove from oven, top each with petit biscuit. Garnish with chives, serve.
Petit Southern Biscuits
Ingredients:
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons vegetable shortening
3/4 cup milk
Preparation:
Preheat oven to 450˚ F. In a mixing bowl, sift flour, salt and baking powder together. Cut-in shortening. Add milk, mix by hand. Mixture should be in crumbles. Turn out on floured surface, kneed. Roll out to 1/2 inch thick, cut into mini biscuits. Place on baking sheet. Bake for 8-10 minutes. Remove from oven, cool.
Chef Jasper’s Notes: This is a great pass around appetizer at parties or just a starter when guests arrive. The biscuit recipe is from my Mom and the exact recipe she has used since 1954.
Jasper Mirabile’s Lobster Rolls
Ingredients:
1 lb. Cooked Lobster meat
1/2 cup celery minced
2 scallions, trimmed and thinly sliced
Dash Tabasco
Old Bay Seasoning to taste
2-3 tabl. mayonaise
New England-style hot dog rolls
2 – 4 tablespoons of softened butter
Potato Chips
Preparation:
Place lobster in a mixing bowl. Add mayo, scallions, Tabasco, seasoning and celery. Toss. Refrigerate 1 hour.
Toast rolls inside and out in melted butter in frying pan. Place buns on plate and overfill with lobster filling and serve with potato chips.
