Description
This lobster pot pie combines rich flavors and creamy textures, making it a perfect dish for seafood lovers.
Ingredients
Scale
- 2 tablespoon Olive oil, extra virgin preferred
- 3/4 – 1 pound Lobster meat, cooked and chopped
- 2 small Shallots, diced
- 2 cloves Garlic, minced
- 2 small Carrots, sliced
- 1 stalk Celery, diced
- 2 Yukon gold potatoes, peeled & diced
- 1/2 cup Sherry cooking wine
- 3 tablespoon Salted butter
- 1/4 cup All-purpose flour
- 2 cups Fish stock or chicken or vegetable broth
- 1/2 cup Heavy cream
- 1 tablespoon Tarragon, chopped
- 11/2 teaspoon Salt, plus more to taste
- 1 sheet Puff pastry
- 1 egg, whisked, for egg wash
Instructions
- Prepare Your Filling: Start by heating the olive oil in a pan over medium heat. Add the lobster meat along with the shallots, garlic, carrots, celery, and Yukon gold potatoes. Cook until the lobster turns opaque and the veggies soften slightly. Stir frequently and do not leave unattended.
- Mix in Cream: Once the lobster and veggies are ready, pour in the heavy cream and let it simmer. Monitor the mixture as it should thicken after a few minutes. If it remains too runny, allow it to simmer longer.
- Roll Out Puff Pastry: On a floured surface, roll out the thawed puff pastry to about 1/8-inch thickness. Ensure it is rolled evenly for easy handling. If it tears, simply patch it up.
- Assemble the Pie: Place the rolled puff pastry into your oval baking dish and pour the lobster filling into it. Leave some space around the filling to prevent a soggy crust.
- Top with Pastry Lid: Cover the filling with another layer of puff pastry and crimp the edges to seal. Make a few slits in the top to allow steam to escape; however, avoid excessive holes that could compromise the crust’s structure.
- Brush & Bake: Brush the top with whisked egg before putting the pie in a preheated oven at 375 degrees F. The aroma will fill your kitchen as it bakes! Check that your oven is fully preheated to avoid an undercooked crust.
- Let It Cool: After baking, remove the pot pie from the oven and let it cool slightly. Check the crust to ensure it is set but not too hot before slicing. Rushing may result in a messy cut.
Notes
- Storage Tips: Store leftover pot pie in the same dish, cover with plastic wrap, and reheat in the oven.
- Expert Tips: Use high-quality lobster meat for the best flavor. Ensure even vegetable dicing for uniform cooking. Allow puff pastry to fully thaw before rolling for easier handling. Brush puff pastry with egg wash for an appealing golden color. Let the pie cool before serving to allow the filling to set.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 15-20 minutes until warmed through.
- Serving Suggestions: Pair with a light salad for balance, serve with buttered fresh bread, or enjoy with a glass of white wine.
- Recipe Variations: Substitute lobster with crab for a different seafood flavor. Add mushrooms for added earthiness or include peas for a pop of color and sweetness.
- Ingredient Notes: Opt for fresh lobster when possible. If using frozen lobster, ensure it is well thawed. Choose firm, unblemished shallots and Yukon gold potatoes for best results.
Nutrition
- Serving Size: 1 piece
- Calories: 507
- Sugar: 3g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 161mg