A Modern Twist on Pot Pie: Lobster in a Creamy Filling with a Flaky, Golden Crust.
Pot pie is a classic comfort food, beloved for its warm, savory filling encased in a perfectly flaky, golden crust. But imagine a modern twist on this beloved dish—lobster in a rich, creamy filling, elevated with a splash of white wine, fresh herbs, and a touch of lemon zest.
This lobster pot pie takes the essence of the traditional dish and infuses it with luxurious flavors, making it perfect for a special occasion or a cozy dinner. Here’s how to make this modern, indulgent take on a pot pie.
Start with fresh, succulent lobster to form the heart of your pot pie.– Boil or steam lobster tails until they’re cooked through (about 6-8 minutes).– Once cooled, remove the meat from the shells and chop it into bite-sized pieces.
– In a skillet, melt butter over medium heat, then sauté garlic, onions, and celery until soft and fragrant.– Stir in a tablespoon of flour to form a roux, and cook for a minute to eliminate the raw flour taste.– Slowly whisk in 1 cup of heavy cream and 1/2 cup of chicken or seafood broth, allowing the mixture to thicken.
– Add a splash of white wine, fresh thyme, parsley, and a squeeze of lemon juice to brighten the filling.– Gently fold in the lobster meat and cook for an additional 2-3 minutes until the lobster is coated in the creamy sauce.– Season with salt and pepper to taste.
– Use a store-bought puff pastry or homemade pie crust for convenience.– Roll out the dough and cut it to fit your pie dish or individual ramekins, leaving a little overhang.– For extra richness, brush the top of the crust with an egg wash (a mixture of egg and water) before baking.
– Pour the creamy lobster filling into your prepared pie dish or ramekins.– Place the rolled-out crust over the filling, trimming any excess dough and crimping the edges to seal it.
– Cut a few slits in the top to allow steam to escape while baking.– Brush the top of the crust with the egg wash for that golden, glossy finish.
– Preheat your oven to 375°F (190°C).– Bake the lobster pot pie for 25-30 minutes, or until the crust is golden brown and puffed.– Let the pot pie rest for a few minutes before serving to ensure the filling sets.