Lobster pot pie is one of my favorite summer food. Eating seafood is one thing, but eating it with a creamy base in one heavenly mix may just be divine. It has this divine taste that makes lobster pot pie one of the most sort after food during thanksgiving. I usually prepare it myself or would get from the Orsay Restaurant in California.
I always look forward to how the taste of food would make me feel. For lobster pot pie; it makes me feel alive, eating it puts me on a train that I never want to come to a stop. After using the recipe that would be written in this article, I am sure preparing yours will give you the same feeling.
The first step to preparing a sumptuous lobster pot pie is gathering all the ingredients. Do you want to buy live whole sea lobsters and cook them yourself? Or would you rather pay a fishmonger to prepare it for you to ease stress? The answer depends on your preference. For me, I’d rather prepare the lobsters myself. The other ingredients can all be gotten from the grocery store. It is advisable everything is bought and ready before preparing your lobster pot pie.
3 tablespoons unsalted butter
2 diced medium shallots
3 minced garlic cloves
2 medium heirloom carrots, peeled and cut in cubes
1 potato, peeled, washed and cut in cubes or 1½ asparagus, chopped
½ all-purpose flour
2 cups seafood stock
1 tablespoon diced tarragon
A spoon of kosher salt for taste
Freshly ground black pepper, as needed
1½ cup of heavy cream
¾ pound of chopped cooked lobster meat (tails and claws preferably)
2 tablespoon thyme
3 cups all-purpose flour
1 teaspoon of salt
1½ teaspoon of baking powder
8 tablespoons of cold, unsalted butter, minced
8 tablespoons of cold fresh white fat ( ¼ pound)
2/3 cup of ice water
1 egg, beaten
Directions to Follow:
1. Heat a large sized pot over medium heat. Add the unsalted butter and heat. Add the shallots, asparagus or potatoes (your choice), minced onions, garlic, and heirloom carrots and heat until they are frizzled. 10 – 15 minutes should the trick but make sure the vegetables are cooked until they are tender.
2. Add the flour to the already tender vegetables and cook on low heat for 2-3 minutes. Make sure to occasionally stir until its pale brown, very important for an even mix. Add the seafood stock and tarragon whilst cooking with low heat for the simmer effect. Stir until sauce thickens. Add salt, thyme and black pepper for taste.
3. After about 10 minutes, whisk in the heavy cream. Cut the lobster meat into medium sized cubes, stir and set aside.
4. The next step is to bake the crust. This would require an oven that has been heated to 400oF. Take a bowl, add the flour, baking powder, salt and mix with a food processor. Add the lard and butter and throb gently, 10 times. With the food processor still running add the ice water, to moisten the dough and have it come together.
5. Sprinkle flour on a smooth surface and place the dough on it. The floured surface is to prevent the dough from sticking to it. Knead the dough into a ball, wrap in a plastic bag and in order to rise for about 40 minutes.
6. Divide the dough into two equal halves and roll out each half into a ceramic baking dish. Fill in the lobster mixture and top with the second crust. Cut a nicely shaped circle in the middle of the top crust to allow heat escape. Then, brush with the egg wash. Bake for 85 minutes tops until the top is golden brown. Serve hot and enjoy.