Chicken pot pie and lobster, two of my favorite foods, so why not merge the two and make something special like a lobster pot pie? My friend Pam makes the best chicken pot pie ever, and I am lucky enough to have her recipe, so that seems a good place to start. In looking over the ingredients, all will work, but I am going to change the vegetables, eliminating celery and carrots and including corn and potatoes since they traditionally accompany steamed lobster. Hmmm, maybe add a little dry sherry for extra pizzazz.
Pam’s recipe called for double pie crust which I didn’t have this day and rather than make my own I used puff pastry which happened to be in the freezer. Since I am a weaver, I couldn’t resist the temptation to cut the pastry sheets into strips and do a simple plain weave top. (Please ignore my mistake if you see it!)
The finished product was so good, I will share the recipe. Don’t be afraid to add your own touches, and if you come up with something really good, do share.
Lobster Pot Pie
3-4 c. lobster meat 2 c. red or white potatoes, cut into cubes
1 1/2 c. chopped onion 1/2 c. unsalted butter
1/2 c. dry sherry 1/2 c. flour
2 c. seafood stock (may be purchased) 1 c. half and half
1 c. green peas 1 c. corn kernels (fresh or frozen)
1 T. herbes de Provence 1 pkg. pie crust or puff pastry
Steam lobsters and remove all tail and claw meat. (Packaged lobster meat will also work.) Cook potatoes in salted water until fork tender. Drain and set aside in a large bowl. Saute onion in melted butter til translucent; add sherry and cook for one minute on high heat. Add flour and cook for an additional minute over medium heat. Whisk in seafood stock and cook about 4 minutes or until thickened. Whisk in half and half and cook 3-4 minutes. Mixture should be thick and of a smooth consistency. Remove from heat, add 1/4 t. nutmeg and salt and pepper to taste. Combine lobster, peas and corn with potatoes; fold in sauce. Place one pie crust in bottom of baking pan and pour in mixture. Place remaining crust on top and brush with egg wash (egg + 1 t. water). Bake at 400 for 20-25 minutes or until crust is lightly browned.
Note: With either pie crust or puff pastry, the bottom crust can be optional.
All that is needed with this tasty dish is a green salad. Then, sit back and wait for the compliments.
This recipe is shared on Foodie Friday.
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