Lobster Pot Pie 4.06 An Affair to Remember

“What is the next course?” “Lobster Pot Pie.” “You may bring it out now.” “Okay.” “Sookie, how far along are you?” “Eight months.” “Lorelai, there doesn’t seem to be any reason for a pregnant woman in her eighth month to be running back and forth to the kitchen, does there?” “No, there doesn’t.” “You should take my plate. Otherwise, you'll have no place to put the pot pie.” “Oh, I can think of a place.” “What was that?” “Plate’s going bye-bye.” 

Ingredients: 

• 3 lobster tails

• 2 cups veggie broth

• 1 tbsp olive oil

• 1 celery stalk, sliced thinly

• 1 large carrot, peeled and sliced thinly

• ½ white onion, peeled and diced

• 3 cloves garlic, peeled and minced

• 2 small golden potatoes, peeled and diced

• ½ tbsp fresh rosemary, finely chopped

• ½ tbsp fresh thyme, finely chopped

• 1 tsp salt

• 1 tsp pepper

• ½ tsp paprika

• ½ tsp nutmeg

• ¼ tsp red chili pepper flakes

• 2 tbsp sherry cooking wine

• ½ cup heavy cream

• 1 sheet puff pastry

• 1 egg, beaten

Directions: 

1. Preheat the oven to 400 degrees F. Then place the lobster tails on a baking sheet and bake at 400 F for 8 minutes. 

2. Let the lobster tails cool enough to handle. Using kitchen scissors or a sharp knife, remove the meat from the shells. Set the meat and shells aside. 

3. To a large pot, add the veggie broth and lobster shells. Place over medium high heat and let it reach a boil. Reduce the heat to low and simmer for 90 minutes to create a seafood stock. After 90 minutes, strain out the stock with a fine mesh sieve and discard the shells. 

4. Meanwhile, chop the lobster meat into bite-size pieces and set aside. 

5. Place a large stock pot over medium high heat and add the olive oil. 

6. Once the oil is hot, add the celery, carrot, onion, and garlic. Sauté for about 3-4 minutes until soft and fragrant. 

7. Add in the potatoes and sauté for an additional 5 minutes. 

8. Stir in the herbs and seasonings (rosemary, thyme, salt, pepper, paprika, nutmeg, and red chili pepper). 

9. Carefully pour the sherry and seafood stock and stir to combine. Reduce heat to medium low and simmer for 20 minutes. 

10. Gently pour in the cream while stirring continuously. Then stir in the lobster meat. Cook for an additional 3 minutes. 

11. Carefully pour the pie filling into a 9 inch square or circular baking dish. 

12. Cover the baking dish with the puff pastry. You can create a rustic look by twisting or folding the edges in any pattern you want. 

13. Cut a slit in the center of the dough to allow steam to escape (I cut mine into a ‘G’ for “Gilmore”). 

14. Using a pastry brush, brush the beaten egg across the dough. 

15. Bake at 400 F for 20-25 minutes or until the dough is golden brown and has puffed up. 

This dish has been highly requested for me to recreate. When I asked my friends to help me announce my encore, Kelsee Herndon requested that I make Sookie’s lobster pot pie, so I was excited to finally make it. You can definitely buy store bought seafood stock, but I thought since I was already cooking the lobster, it would be a nice touch to make my own stock with the shells. 

Happy cooking from the Hollow!

If you missed my last encore dish, catch up here!