In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling of this lobster pot pie is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.
The holidays are the perfect time to splurge a little on an elegant dish. It is my family’s tradition to eat seafood on Christmas Eve and this pot pie might just make the rotation.
The pot pies can be shared among two people each (if you want to share). I like to eat it right out of the baking dish rather than serving it in additional bowls.
While during the summer I usually buy live whole lobsters and cook them myself for dishes such as this Maine lobster pot pie or creamy lobster pasta, during the cooler winter months a lot of times I opt to have the fishmonger boil or steam them so that I can just pick them up. Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets.
Also known as pâte feuilletée, this dough creates very flakey, crisp layers. It’s made with laminated dough with plenty of butter throughout. Since it’s a more complex dough I typically opt to use store bought puff pastry rather than making it.
The combination of carrots, onion and celery is referred to as mirepoix. This aromatic combination of vegetables is a classic base for soups and recipes like this.
I use shallots in this recipe for their mild, slightly sweet flavor though they can easily be swapped with yellow onion.
Leeks are an allium that add sweet, oniony flavor. The top green parts are too tough and are discarded or saved for another use while the lower white parts are thinly sliced and sautéed.
These potatoes have a super thin skin so the texture doesn’t; change even if they aren’t peeled. They are a firmer potato so they are great for soups or stews (like the base filling of this recipe).
Sherry is used to enhance the flavor of soups. I use it to bring out the flavors of the lobster filling as I would a lobster bisque.
Seafood stock is made from simmering the shells of lobster, shrimp, crab shells or other fish bones with white wine and other aromatics. I often buy seafood stock though you can easily make your own – especially if you cook whole lobsters for this recipe.
This herb has a subtle licorice flavor that pairs really well with seafood like lobster.
The lobster filling gets the creaminess from heavy cream in this recipe. I’d recommend using the heavy cream rather than swapping for something else like half and half.
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