Lobster Pot Pie Recipe

I've only made lobster pot pie once but I loved it and so did my guests. This recipe, from MSNBC, is similar to how I prepared it. FYI, this recipe will make 4 to 6 servings so you may want to cut it down if you're only cooking for two. As follows:

Lobster Pot Pie Recipe

Ingredients:

• 4 oz clarified butter

• 1 Tablespoon minced garlic

• 1/2 Cup onion, small diced

• 1/2 Cup of celery, small diced

• 1/2 Cup of carrots, medium diced

• 1/2 Cup of celery root, medium diced

• 1/2 Cup of parsnips, medium diced

• 1/2 Cup of acorn squash, medium diced

• 1/2 Cup of flour

• 1/2 Gallon lobster stock

• 3 oz sherry

• 1 oz sherry vinegar

• 2 Bay leaves

• 1/2 Cup parsley

• 5 shakes Tabasco sauce

• Salt and pepper to taste

• 1/2 Cup of cooked lobster meat (more if desired)

• 1 Pinch of shallots

• 1 Pinch of leeks

• 1/2 Cup sweet peas

• 1/2 Cup fresh tarragon, chopped

• 1 Piece of puff pastry dough rolled

Instructions

Preparation

Sweat the onion and garlic, shallots and leeks in the clarified butter for several minutes. Add remaining root vegetables. Sweat the mixture at a low heat for 10 minutes. Add the flour and stir until you have a blonde roux. Deglaze with sherry and add the lobster stock, Tabasco and herbs.
Cook until thick and delicious (at least 10 minutes on low heat). Once thick, add a splash of sherry vinegar. Add the lobster meat and peas to the mixture. Place in an oven-ready bowl and top with puff pastry that has been rolled and flattened to top the pot pie. Press the pastry into the sides to seal and cut 2 slits in the center. Brush with an egg wash. Bake at 450 degrees for 10 minutes until crust is golden brown. Remove from oven, allow to cool before serving.

Serving Size

4-6 restaurant servings