Lobster Pot Pie

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 is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Servings

Calories 797kcal

Author Kylie Mazon-Chambers

Ingredients

2 tablespoons extra-virgin olive oil
2 medium shallots, diced
1 medium leek, chopped, whites only (discard greens)
2 medium carrots, peeled and diced
1 stalk celery, diced
2 red potatoes, washed and diced
½ cup sherry
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups seafood stock
1 tablespoon diced tarragon
1/8 teaspoon cayenne
Kosher salt, as needed
Freshly ground black pepper, as needed
½ cup heavy cream
¾ pound chopped cooked lobster meat, tail and claws
1 sheet puff pastry, thawed
1 egg, beaten

US Customary - Metric

Instructions

Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots, leeks, carrots, celery and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes.
Pour in the sherry and continue to cook until it has almost all evaporated, about 5 minutes.
Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute. Add the stock and the tarragon and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes.
Stir in the cayenne and season to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.
Heat oven to 400ºF (200ºC).
Add to 4 small (8-ounce) baking dishes or 1 large 12" oval baking dish. On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick.
Cut the dough so it is ½" (1.3cm) larger than the baking dishes and cut an ‘x’ in the middle of each oval (for steam to escape). Lay the dough over the top of each baking dish so the edges just hang over the side.
Brush the puff pastry with the beaten egg. Bake until the top is golden brown and puffed up, about 25 to 30 minutes. Serve hot.

Notes

Don’t overcook the lobster. Lobster cooks quickly and will continue cooking in the oven. Slightly undercook it before adding to the filling to keep it tender and buttery.

Nutrition