LOBSTER POT PIE
Rich pot pie, perfect evening comfort food on a cold night! It is labor-intensive and expensive, but the end result is worth the effort--avoid shortcuts and substitutions if possible. Lobster stock is the easiest way to cut down on cost without sacrificing taste.
Provided by AlliePeacock
Categories Seafood Shellfish Lobster
Time 2h27m
Yield 8
Number Of Ingredients 23
Steps:
- Heat 1/4 cup butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in shallots, garlic, and leeks; cook until softened, 2 to 3 minutes. Add acorn squash, parsnips, carrots, celery, and celery root. Reduce heat to low and cook vegetables until softened, about 10 minutes. Transfer vegetables to a bowl.
- Preheat oven to 450 degrees F (232 degrees C).
- Heat remaining butter in the same skillet over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking the roux, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
- Stir vegetable mixture, lobster stock, mushrooms, sherry wine, tarragon, parsley, pepper sauce, salt, and pepper into the roux. Cook and stir gently until thick, 12 to 15 minutes. Stir in sherry vinegar. Add lobster meat and peas. Spoon roux mixture into a casserole dish or ramekins. Cover and place near or above the hot oven until ready to use.
- Unroll puff pastry. Cut sheets into crusts slightly larger than the pie plate. Press 1 layer onto the bottom of a 9-inch pie plate.
- Bake bottom crust in the preheated oven until light brown, about 8 minutes. Remove from oven and fill with roux mixture. Place top crust over filling; press its edges onto the bottom crust to seal.
- Continue baking until top crust is golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 47.4 g, Cholesterol 47 mg, Fat 37.4 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 14.2 g, Sodium 564.5 mg, Sugar 4.2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Colby Lucas
[email protected]I was really excited to try this recipe, but it was a major disappointment. The filling was watery and the crust was soggy. I ended up throwing it away.
Christian Duboirant
[email protected]This pot pie was just okay. The filling was a little bland and the crust was too thick. I think I'll try a different recipe next time.
Milly Funes
[email protected]I've made this lobster pot pie several times and it's always a winner. The recipe is easy to follow and the results are always amazing. My friends and family love it!
Ansa movea Anse
[email protected]OMG! This lobster pot pie is next level deliciousness! The lobster is cooked to perfection and the filling is super savory. The crust is flaky and buttery. I'm so glad I tried this recipe.
Kies Ug
[email protected]This lobster pot pie was a total hit with my family! The filling was rich and creamy, with big chunks of lobster and vegetables. The crust was flaky and golden brown. I followed the recipe exactly and it turned out perfectly. I will definitely be mak