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Lobster potpie recipe

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1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
1 cup diced Onion (¼-inch dice)
1 tablespoon minced Garlic
3 tablespoons all-purpose Flour
2 Carrots , peeled and cut into ½-inch dice
1 cup diced peeled russet Potatoes (½-inch dice)
1½ cups Basic Chicken broth , or more if needed
½ cup Heavy Cream (whipping)
½ cup Green Peas , thawed if frozen
½ cup Corn kernels, thawed if frozen
½ cup diced seeded plum Tomatoes
3 tablespoons chopped fresh Tarragon leaves
2 teaspoons finely grated Orange Zest
2 cups cooked Lobster meat cut into chunks
Freshly ground Black Pepper , to taste
1 large Egg
14 ounces frozen Puff Pastry , thawed in the refrigerator
Tarragon sprigs, for garnish

Lobster potpie recipe

  • Medium




As long as we’re serving the most luxurious foods of the ocean, we have to include lobster sweet, rich, buttery tasting. Baked in a crisp crust with a creamy sauce and the same vegetables you would put in a chicken potpie, this is a sensuous variation on the traditional.



Melt the butter in the olive oil in a large heavy pot over low heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the garlic and cook for another 3 minutes. Sprinkle with the flour, stir, and cook to form a paste, 1 minute longer.


Stir in the carrots, potatoes, broth, and cream. Increase the heat to medium and bring to a boil. Reduce to medium-low and simmer, partially covered, until the vegetables are tender and the sauce has thickened, 20 minutes. Add the peas, corn, tomatoes, tarragon, orange zest, and lobster. Simmer for 5 minutes to blend the flavors. If the mixture is too thick, add 2 more tablespoons broth. Season with salt and pepper and set aside.


Preheat the oven to 350°F.


Beat the egg and 1 tablespoon water together in a small bowl. Place 1½ cups of the lobster mixture in each of four individual (13.5-ounce) soufflé dishes.


Lay a sheet of puff pastry on a lightly floured surface and roll it out ⅛ inch thick. Cut out four rounds of puff pastry, each 2 inches larger than the diameter of the soufflé dishes. Brush the egg wash over the inside and outside rim of the soufflé dishes. Lay the pastry over the top of each dish, trim the overhang to 1 inch, and crimp the edges around the rim to form a tight seal. Cut several slits in the center of the pastry to allow the steam to escape and brush it with the remaining egg wash.


Place the dishes on a baking sheet and bake until the crust is golden and puffed, 40 to 45 minutes. Serve immediately, garnished with the tarragon sprigs.


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