Lobster potpie
Lobster potpie

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lobster potpie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fill a large saucepan with lightly salted water and bring it to a boil. I have been looking for a lobster pot pie recipe & this one is perfect!! I made as written but substituted the lobster with precooked snow crab legs & precooked shrimp from the seafood counter at my grocer because it was much cheaper than buying lobster (and just as good in my opinion).

Lobster potpie is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Lobster potpie is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have lobster potpie using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lobster potpie:
  1. Get 1 1/2 qt heavy cream, or split with half&half, reduced by 25%
  2. Make ready 1 pint lobster stock, reduced by half
  3. Make ready 1 potato, cut in cubes and blanched
  4. Make ready 1 large carrot, cut in cubes and blanched
  5. Prepare 1/2 fennel, cut in cubes and blanched
  6. Get 10 oz chopped lobster meat
  7. Get to taste S&P
  8. Take 1 sheet puff pastry, rolled to 1/16" thick and cut into 4 cir
  9. Prepare 1 egg for wash*
  10. Get 2 tsp thyme, off stems
  11. Take 1 1/2 C asparagus, chopped (instead of potato)
  12. Get Cornstarch (to thicken)

In a large saute pan, melt the butter. At Shaw's [Fish and Lobster Wharf], their lobster pot pie is. Intensely rich and unforgettably delicious, it's a celebration food that every New Englander should make at least once. Stir the soups, milk, hot sauce, vegetables, shrimp and imitation crabmeat into the prepared dish.

Instructions to make Lobster potpie:
  1. Preheat oven to 500°. Whisk the reduced cream and lobster stock together to make sauce.
  2. In a pot, heat sauce with vegetables and lobster. Season to taste with S&P and add thyme.
  3. Place equal amounts of sauce with lobster and vegetables into 4 12oz gratin dishes. Place rolled puff pastry on top and brush with egg wash. Place in the oven for 7 minutes, or until golden brown. Remove and serve.
  4. Egg wash: mix egg with 1 tsp water or milk and a pinch of salt.
  5. I used 1-2C chopped asparagus instead of the potato. I also added 3 tsp cornstarch (dissolved in cold water) because I felt it is to liquidy.

Slowly add the stock, Pernod, salt, and pepper… Lobster and Fennel Potpie Lobster and Fennel Potpie. Originally, I prepared a giant lobster potpie to feed a crowd and simply replaced the traditional chicken with succulent lobster, and everybody just devoured it. We went through some growing pains with the evolution of the dish to refine it enough for the restaurants. I fine-tuned the recipe by cooking the lobster in the shell to protect the. Keep frozen until ready to use.

So that’s going to wrap it up for this exceptional food lobster potpie recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!