Friday, March 31, 2017

Lobster Pot Pies

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I’m on the fence when it comes to pot pies. I like them, but some people make the filling too thin and others are just bland. I came across this recipe and wanted to give it a shot since it’s totally different. I’m always on the hunt for good seafood recipes during lent and this one will be a repeat for sure. We also really liked the puff pastry on top rather than a doughy mess.

I tried this stuff out for the first time and was pleasantly surprised how much flavor it had, rather than buying a large amount I didn’t need. Look for it on the soup isle on the top shelf above the beef and chicken stock. 

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Lobster Pot Pies

(Adapted from how sweet it is)


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4 lobster tails, shells removed

1 cup chopped yukon gold potatoes

1/2 cup sliced carrots

3 cups low-sodium seafood stock

3 tablespoons unsalted butter

1 tablespoon olive oil

1 sweet onion, diced

3 tablespoons all-purpose flour

2 tablespoons tomato paste

3/4 cup dry sherry

1 cup cream

2 ears fresh corn, cut from the cob

1/2 teaspoon salt

1/2 teaspoon pepper

2 sheets puff pastry, thawed


Preheat the oven to 425 degrees F. Spray a few ramekins with nonstick spray. The size is up to you! With this recipe, I got 3 4-inch ramekins full, and 4 2-inch ramekins full. Even if you run out of puff pastry, the filling is insanely delicious by itself.


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Add the potatoes, carrots and stock to a saucepan over high heat.


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Bring to a boil and cook for 8 to 10 minutes, just until the vegetables are tender. Strain the stock into a bowl and place the vegetables in a separate bowl.


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Heat a large stock pot over medium heat and add the butter and olive oil. Add the lobster and cook it for only 2 to 3 minutes, just until slightly opaque and red. (If desired, you can add the tails in together to get more flavor, just make sure to remove all the pieces.) Remove and place it on a plate. (I decided to grill ours for added flavor.)


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Add the onions and thyme to the butter and olive oil and stir well to coat.


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Throw in a pinch of salt and pepper. Cook the onions until they are soft and translucent, about 5 minutes. Stir the flour into the onions to create a roux. Cook the roux for 3 to 4 minute until it's golden and fragrant.


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Add the tomato paste and stir well, cooking for another minute or so.


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Pour in the sherry and cook until it's reduced by half.



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Add in the reserved stock slowly, stirring while doing so.


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Add in the potatoes, carrots and fresh corn. Bring the mixture to simmer so it thickens slightly.


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Stir in the cream.


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Add the lobster back into the mixture. Taste and add the salt and pepper, adding more if needed.


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Spoon the filling into ramekins or a baking dish.


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Cut pieces of puff pastry to fit the tops and brush them with the beaten egg + water.



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Bake for 25 to 30 minutes, until the pot pie is bubbling and the pastry is golden. Serve!

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