Lobster Pot Pie
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
57
Spice
63
Sweetness
42
Sourness
37
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 large
Onion (spanish, diced)2 tsps
Tarragon (fresh)1 cup
Pea (frozen)4 tbsps
Unsalted Butter2 cups
Milk1 tsp
White Pepper2.5 cups
All-Purpose Flour1 cup
White Wine (dry)1 tsp
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Fill a large saucepan with lightly salted water and bring it to a boil
3
Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque
4
Drain and set aside to cool
5
Place 4 tablespoons butter in a large saucepan and place it over medium heat
6
Allow the butter to melt and add the onion, carrots, and tarragon
7
Stir to coat, lower the heat, and let cook for 20 to 30 minutes, stirring occasionally
8
Add the peas in the last 5 minutes of cooking
9
Meanwhile, place the diced potatoes in a small saucepan and cover with water
10
Add a little salt and place over high heat
11
Bring to a boil, reduce the heat and let simmer until the potatoes are fork tender (about 15 minutes)
12
Drain the potatoes and add them to the vegetable mix
13
Chop the lobster meat and add to the veggie mix as well
14
Set aside
15
For the bechamel: Place the milk in a medium saucepan along with the bay leaves and white pepper and scald (which means heat it but don't let it boil!) Add the lobster base and whisk to incorporate
16
Melt the butter over medium heat in a medium saucepan
17
Whisk the flour in and cook for 1 minute
18
Add the wine and whisk until the mixture thickens
19
Slowly add the milk, whisking constantly, until the bechamel is thick and creamy
20
Remove bay leaves
21
Add the bechamel to the lobster mixture and stir well
22
For the crust: Place the flour in the bowl of a food processor along with the salt
23
Add the butter bits and pulse until the mixture resembles coarse crumbs
24
Pour into a bowl and add the ice water a little at a time, stirring well with a fork
25
Transfer the dough to a well floured surface and knead just until it all comes together (don't work the dough too much or it'll get tough)
26
Divide the dough in half and flatten each ball into a disk
27
Wrap each disk in film and refrigerate for 1/2 hour
28
Remove from the refrigerator and roll each disk out on a lightly floured surface until it is about 12 inches in diameter
29
Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash
30
Top with the second disk
31
Trim the excess dough and crimp decoratively
32
Cut vent holes in the dough and brush the top with the egg wash
33
Bake for 30 to 40 minutes until the crust is a golden brown
34
Remove from heat and let cool for 20 minutes before cutting and serving