I’ve only made lobster pot pie once but I loved it and so did my guests. This recipe, from MSNBC, is similar to how I prepared it. FYI, this recipe will make 4 to 6 servings so you may want to cut it down if you’re only cooking for two. As follows:
Lobster Pot Pie Recipe
Sweat the onion and garlic, shallots and leeks in the clarified butter for several minutes. Add remaining root vegetables. Sweat the mixture at a low heat for 10 minutes. Add the flour and stir until you have a blonde roux. Deglaze with sherry and add the lobster stock, Tabasco and herbs.
Cook until thick and delicious (at least 10 minutes on low heat). Once thick, add a splash of sherry vinegar. Add the lobster meat and peas to the mixture. Place in an oven-ready bowl and top with puff pastry that has been rolled and flattened to top the pot pie. Press the pastry into the sides to seal and cut 2 slits in the center. Brush with an egg wash. Bake at 450 degrees for 10 minutes until crust is golden brown. Remove from oven, allow to cool before serving.
4-6 restaurant servings