The Cheesecake Factory
Incorporated Robert Okura, C.E.C, C.F.B.E.
LOBSTER POT PIE
Ingredients
Makes 2 Servings 1 oz.
Canola Oil, 4 oz. Fresh Mushrooms, quartered, 2 Tbls. Fresh
Shallots, minced, ¼ tsp. Fresh Thyme, chopped fine, ¼ tsp. Kosher
Salt, 1/8 tsp. Ground Black Pepper, 2 oz. Cooked Carrots, ½ “
pieces, 2 oz. Cooked Yukon Gold Potato, ½” pieces, 12 oz. White
Wine Cream Sauce, 2 tsps. Tomato Paste, 4 oz. Fresh Maine Lobster
Meat (Tail & Claw), cut into large pieces, 2 oz. Green Peas, 1 Tbl.
Fresh Parsley, chopped, 1 Egg, slightly beaten, 1 Pastry Dough
Round (10”), pre baked
Heat canola oil to a light “sizzle”
in a large sauté pan set over medium high heat. Add mushrooms and
cook until the mushrooms are warmed through and half done. Add the
shallots, fresh thyme, salt and pepper, tossing to incorporate. Add
the carrots and potatoes tossing to incorporate. Continue to cook
until the carrots and potatoes are thoroughly heated through. Add the
white wine cream sauce and tomato paste to the pan, stirring to
incorporate. Add the Lobster meat, green peas and chopped parsley,
stirring to incorporate. Continue to cook until all of the
ingredients are thoroughly heated through. Place the lobster mixture
into an over safe casserole dish (round). Brush the rim of the
casserole with a little of the beaten egg. Carefully place the pastry
dough cover on top of the dish, covering the lobster filling
completely. Place into the oven, set at 350 F and bake until the
crust is warm, flaky and is firmly sealed onto the rim of the
casserole (approximately 4-5 minutes). When the pie is done, remove
it from the oven and serve immediately.
*White Wine Sauce may be
prepared using any preferred recipe. The sauce should be slightly
thick with a velvety texture and seasoned to taste.
*The pastry dough cover may be any butter-based dough including pie
dough, puff pastry, etc. Excellent pre made products are readily
available and may be used for this purpose.
Beverage suggestion:Chardonnay WineRobert Okura, C.E.C, C.F.B.E.
The Cheesecake Factory
Incorporated
Vice President of Culinary
Development/Corporate Executive Chef
Bob Okura has over 25 years of experience in the culinary arts. He
has worked within a variety of operations, ranging from large scale
catering companies, exclusive members only clubs, to “silver-service”
fine dining rooms and multi-million dollar hotel/casino 4-star
resorts. Bob is an active member of several professional
organizations such as the American Culinary Federation, Les Amis d’
Escoffier and the Chaine Des Rotisseurs. He is also Certified
Executive Chef and is currently pursuing the designation of Certified
Research Chef by the Research Chefs Association.
Bob’s passion, culinary creativity, and commitment to excellence have
helped to develop some of the highest standards of food quality in the
industry today. His multi-unit development and management expertise
in a high growth environment has helped The Cheesecake Factory to
continue to execute their aggressive growth plans, without
compromising these quality standards.
Bob’s talent and reputation have earned him numerous industry
accolades, including Restaurant Business Magazine’s Menu Strategist
2001 “Upscale Dining” award and the American Tasting Institute’s
“National Master Taster Gold Medallion Award 2001”.
The Cheesecake Factory Incorporated Currently operates 43 upscale,
casual dining restaurants with an extensive menu offering a selection
of more that 200 “signature” items. Each restaurant sales averages
approximately $10.3 million and plans to continue to open 8 – 10 new
restaurants each year.
Additionally, The Cheesecake Factory Incorporated developed and
operates their newest concept, “Grand Lux Café”, a 18,500 sq. ft., 550
seat, 24 hour restaurant on the casino floor located at The Venetian
Hotel/Casino/Resort in Las Vegas, Nevada, with new sites in Los
Angeles and Chicago opening in 2001.
