Emeril’s Restaurant Favorites with E.J. | Emeril Lagasse

With the help of his son E.J. Lagasse and sommelier Johnny Slamon, Emeril opens the doors to his restaurant to give you a peek into his most popular dishes (with a few of his favorite wine pairings).
Lobster Pot Pie
6 Servings
1/2 pound haricots verts or small, tender green beans
1/2 pound small new potatoes
Two 1 1/2-pound live lobsters, cooked, tail and claw meat removed and finely chopped
1/2 cup seeded and finely chopped plum tomatoes
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon freshly ground white pepper
One 17.3-ounce package frozen puff pastry (2 sheets)
1 1/2 teaspoons white truffle oil
Lobster Sauce (recipe below)
1 large egg, lightly beaten, for glaze
Bring 1 gallon water and 1 teaspoon salt to boil in a large stockpot. Cook haricots verts in boiling water until tender, about 4 minutes. Drain beans in a colander set over a large bowl, reserving boiling water. Transfer beans to a bowl of ice water to cool; drain. Return water to stockpot; return to boil over high heat.
Put potatoes in a large saucepan, add lightly salted water to cover; bring to boil over high heat. Cook until just fork-tender, about 6 minutes. Drain potatoes in a colander. Rinse under cold running water until cooled.
Add lobsters to stockpot; cook over high heat until shells turn bright red, about 7 minutes. Transfer lobsters to a large bowl of ice water. Let stand until cool enough to handle, about 5 minutes. Remove tail and claw meat from shells. Finely chop meat; cover and refrigerate. Reserve shells for lobster sauce.
Preheat oven to 375 degrees F.
Quarter potatoes. Cut haricots verts crosswise in half. In a large mixing bowl, combine lobster meat, potatoes, haricots verts, tomatoes, parsley, tarragon, remaining 1/2 teaspoon salt, and white pepper.
On a lightly floured surface, roll out 1 puff pastry sheet just to remove the creases; it should be ¼-inch thick. Using an inverted 1-cup ramekin as a template, cut out 3 pastry rounds. Roll out each pastry round to make it about 1 inch larger than the ramekin. Repeat with the other pastry sheet.
Stir truffle oil into lobster sauce. Divide lobster mixture equally among six 1/2-cup ramekins. Spoon 1/4 cup of lobster sauce over lobster mixture in each dish. Fit a pastry round on top of each ramekin; press around rim to seal. Brush pastry top with egg glaze. Place ramekins on a baking sheet. Bake until pastry has puffed and is golden brown, about 15 minutes. Serve immediately.
Lobster Sauce
6 Servings
1 tablespoon vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons bleached all-purpose flour
1/4 cup Cognac or other brandy
Reserved shells from two 1 1/2-pound lobsters
4 cups Shrimp Stock, Chicken Stock, or canned low-sodium chicken broth
3 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1 cup heavy cream
Heat oil and melt butter in medium heavy stockpot over medium-high heat. Add onions, celery, and carrots; cook until soft, about 4 minutes. Add shallots and garlic; cook until softened, about 2 minutes.
Stir in flour and continue to stir until mixture is a light blond color, about 2 minutes. Add brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits.
Add lobster shells, then stir in shrimp stock. Bring to boil over high heat. Reduce heat to medium-low. Add tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until sauce is lightly thickened, about 1 hour.
Strain sauce through a fine-mesh strainer into a medium saucepan. Add cream and bring to boil over medium-high heat. Reduce heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (Sauce can be stored in an airtight container in the refrigerator for up to two days.)
Seared Salmon With Lentils
www.emerils.com/127793/seared...
Recipes courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP. All Rights Reserved.
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[@squishykrishy_]

Emeril and EJ have great on-screen chemistry!

[@loveTasteyyHoney]

Love to see the family bond 😊 and beautiful potpies

[@francescae1129]

Lovely son Emeril! You must be proud!!!👍💥 BAM! You are amazing!✌

[@marcusmckee]

Nice job with your son!

[@maureenpaine2017]

Yum, love to see EJ cooking with his Dad!

[@Sandra-cm1du]

Wonderful recipes. I want some. : )

[@janiceg7661]

I love this video, father & son dynamic is beautiful! ❤

[@DailyToker80]

Great video gentlemen 🙏🏽

[@fortynights1513]

Cool to see father and son cook together.

[@DigginBoss]

Amazing synergy! The preparation process and presentation here were perfect!

[@sharene411]

Yummm

[@Sandra-cm1du]

I love your cooking demos. Great food by great chefs (father and son) !!! : )

[@karenhilker8074]

Cannot believe this this son

[@christopherdowns2430]

What are you waiting on get this guy his own show already

[@mrg7407]

The Apple Did Not Fall Far From The Tree.

[@DailyToker80]

For some reason EJ reminds me of Matt Damon.