Tuesday, September 21, 2021

How To Make Fancy Lobster Pot Pie

sogbanmu
Sogbanmu Mary
I have been a freelance writer for more than 3 years. This has been an avenue for me to share my love language which is food. Cooking in the kitchen is more than a hobby to me because l love every aspect involved and l would love to spread my culinary knowledge with others. This is why l have written these articles to encourage enthusiastic food lovers like me. By sharing these tested recipes, you can achieve your own desired food right in the comfortable of your home.
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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.

INGREDIENTS

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

Pastry:

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

Lobster Pot Pie

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.

pot pie

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.

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