Lobster Pot Pie Recipe
http://spooninandforkin.com
Just like chicken pot pie, except with lobster. I thought I’ll give this a twist and splurge with lobster. It turns out it’s not a very good idea. I first found this recipe using cream and a touch of dijon mustard. The rest of the recipe is the same as every other one, chopped veggies and protein, cook till done and bake. The cream keeps the chicken moist and the gravy thick without needing starch. The mustard gives it a tang that isn’t easily attributed to mustard but certainly make it more flavorful and eat a second serving. I use a mustard with horseradish that gives it even an extra kick.
I always use puff pastry on top because I love puff pastry. So I added the lobster at the last minute and poured everything into the casserole and sealed it with puff pastry. The puff pastry takes at least 20 mins in the oven because it needs to dry out and puff up. That is too long a time to cook lobster. Had I use chicken or even a high oil content fish it would have been ok. But to a picky eater like me, I like my shellfish moist. So it was good, but the slightly dehydrated lobster (even the think creamy sauce didn’t save it) kept it from being great.
I’m glad I didn’t line the bottom with puff pastry too, it would have turned out to be a soggy mess. Note to self, puff pastry stays on top where it can dry out. Soggy puff pastry tastes like elmer’s glue…bleh. It was so chewy I couldn’t swallow it.
- 1 cup diced lobster (or another protein such as chicken/turkey/shrimp)
- 1 cup of veggies all diced to similar size- combo of corn, peas, carrots, potatoes, celery, leeks, onions (your pick but I like pearl onions, leeks, carrots, corn and potatoes)
- 1/4 cup heavy cream (or milk, but reduce the stock and add more milk)
- 1/2 cup chicken stock (can substitute with broth or beef/veggie stock)
- 1 tablespoon dijon mustard
- Puff pastry (I always buy mine)
- salt and pepper to taste
- Saute the veggies in oil or butter, season with salt and pepper. It’s important to get some of the moisture out or the liquid will be too watery later. Add the stock and cream and simmer to desired consistency, it will reduce and become thicker. Add the protein. I turn off the heat at this point because it will cook in the oven and don’t want to dry it out. Pour everything over a casserole and cover with puff pastry in one layer. If you have extra, do not put on another layer, more isn’t definitely not better in this case. Bake according to puff pastry directions. I use 375 degrees for 20 mins for mine.
- Variations–if you are using shellfish, add some old bay seasoning and tabasco!
Member recipes are not tested by the CHOW food team.
I think that if you want the puffiness of the puff pastry you should bake it on a cookie sheet seperately and place it on the hot pot pie. Otherwise... use a pie dough or even a biscuit dough (but don't make it too thick) and bake it on the casserole.
Well, it is a bit different making it, but this is my recipe. I love making it as a special treat. Again, I agree with the puff pastry on top. I like to make these in individual ramikens or small baking dishes rather than one large pan. I wish I could tell you where I got this recipe. It was a few years ago from a friend. I changed some ingredients to what I liked, and this is what I came up...+READ
Well, it is a bit different making it, but this is my recipe. I love making it as a special treat. Again, I agree with the puff pastry on top. I like to make these in individual ramikens or small baking dishes rather than one large pan. I wish I could tell you where I got this recipe. It was a few years ago from a friend. I changed some ingredients to what I liked, and this is what I came up with. My lobster I cooked myself so I actually undercooked just a bit so in the final baking process it didn't overcook. Also a HINT ... use the small flat ramikens for baking, this way this dish cooks quicker without drying out the dish. I got a set of 4 at a discount home store place, $9.99 and I use them all the time. They even have little side handles. They are perfect. This dish could also be made in a larger pan, just can't tell you how it turns out because I haven't done it, but I am sure it would be fine.
A GREAT dish!!
Lobster Pot Pie
1- 1/2 pounds cooked lobster meat, diced
1/2 pound button or crimini mushrooms thin sliced
1 cup diced carrots
1 cup peas
1 cup onions chopped
1/2 cup celery chopped
1 1/2 cups potatoes (I use the canned ones)
4 tablespoons butter
2 tablespoons flour
1/4 cup Sherry wine
2 cups fish stock (found at most grocery stores or you can use
chicken or even vegetable stock or broth
2 cups cream, not heavy
Salt and pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
1 teaspoon thyme chopped fine
2 tablespoons scallions green only chopped fine
1 tablespoon tarragon chopped fine
Puff pastry, thawed (probably one sheet will work fine
In a large pot melt the butter over medium and saute the carrots, celery and onions. Cook a couple of minutes and then add the mushrooms and cook until soft, about 3 minutes. Add the sherry wine and then salt and pepper. Add the flour and mix well, then add the broth Cook until thick and then add cream, seasoning and herbs and the frozen green peas, they do not need to be thawed. Cook 4-5 minutes until you have a nice creamy sauce. Add more broth if necessary. Remove from heat to cool. Add the cooked lobster meat and stir.
Heat your oven to 375 or 400, my oven cooks hot so I use 375. I spray my ramikens with pam and then fill with the lobster mix. Top with a small round of puff pastry, just big enough to cover and slightly over lap the top of the dish. Cut a couple of slits to let them steam out and bake. If you want you can brush the top with some milk or butter to help it brown. Cook 20 minutes or so until the pastry is brown. It made 6 ramikens, but it really depends on how many vegetables you use and how big your ramikens are.-COLLAPSE