Have you ever indulged in a rich and beautiful lobster pot pie? If you have, then you know just how good this sweet meat tastes in the creamy goodness and buttery crunch of a delicious pot pie. If not, then maybe its time for you to indulge in this elevated comfort food. There’s a variety of great recipes out there, but I usually say to start off with one the basics. After you’ve made and perfected a more basic recipe, then you can start to experiment from there.
Here’s a good one that I recommend:
3 cups All-purpose flour
1/2 cup shortening
cup cold butter, diced
to 2/3 cup ice water
1 egg, beaten
Kosher salt, to sprinkle
cup All-purpose flour
1 sticks butter, unsalted
1 Yellow Onion, medium dice
5 cups Chicken Stock
8 oz. pearl onions, frozen
2 cups Carrots, blanched, medium dice
8 oz. Fingerling potatoes, cut ” segments, unpeeled
12 oz. peas, frozen
16 oz. Lobster meat, cooked, shelled
cup heavy cream
1 tsp saffron
TT, Kosher salt and Fresh ground pepper
For the crust, combine the flour, salt, shortening and butter in a food processor and combine until the fat resembles peas mixed into the flour. Then slowly drizzle in the water as the processor is going until the mixture forms a ball. At this point, remove the dough from the processor and put on floured counter top. Kneed just a few times and roll up into ball and wrap in plastic. Place the dough into the refrigerator for about a half an hour to let the gluten rest before rolling it out.
In the mean time, you can now work on the filling. Start by sauting the medium dice onion with the butter in a 6 qt. pot. Slowly stir in the chicken stock and allow to warm through. Add the carrots and potatoes now. Allow to simmer for about 15 to 20 minutes while stirring occasionally with a wooden spoon. The sauce should be nice and thick at this point and the vegetables almost cooked through. Add the frozen peas and pearl onions and allow to warm through, about a few minutes. It’s now time to add your herbs and seasonings the thyme, saffron and salt and pepper. Taste the sauce to make sure it’s properly seasoned even after seasoning. If it is to your satisfaction, ladle into 4 small ramekins for individual servings or into one large pie dish for a shared pot pie.
Take your pastry dough out of the refrigerator and roll out. Cut into a circumference about 1 inch larger than the circumference of your ramekins or pie dish. Place dough on top and tuck in on the sides, all along creating a decorative border as you go. Brush top with egg wash and sprinkle with sea salt. Using a pairing knife, cut 2 or 3 vents into the dough to allow steam to escape.
Place pies on a sheet tray and cook in a pre-heated 375 F oven for 35 to 45 minutes or until top is flaky and golden brown.
For this special recipe, I would recommend an earthy and acidic Sauvignon Blanc. This varietal is normally a medium-bodied, crisp white wine that is great with rich foods and sauces. Its notable acidity cuts and contrasts well with such dishes. Its herbaceous flavor profile also enhances a dish like the beautiful lobster pot pie we’ve created for this special occasion. Bon appetite!