Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lobster potpie. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Lobster potpie is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Lobster potpie is something which I’ve loved my entire life.
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). At Shaw's [Fish and Lobster Wharf], their lobster pot pie is.
To begin with this particular recipe, we must prepare a few ingredients. You can have lobster potpie using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lobster potpie:
- Prepare heavy cream, or split with half&half, reduced by 25%
- Take lobster stock, reduced by half
- Take potato, cut in cubes and blanched
- Make ready large carrot, cut in cubes and blanched
- Take fennel, cut in cubes and blanched
- Make ready chopped lobster meat
- Make ready S&P
- Prepare puff pastry, rolled to 1/16" thick and cut into 4 cir
- Take egg for wash*
- Get thyme, off stems
- Prepare asparagus, chopped (instead of potato)
- Take Cornstarch (to thicken)
Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Lobster and Fennel Potpie Lobster and Fennel Potpie. Everybody needs a little indulgence once in a while, and this one is totally worth it.
Steps to make Lobster potpie:
- Preheat oven to 500°. Whisk the reduced cream and lobster stock together to make sauce.
- In a pot, heat sauce with vegetables and lobster. Season to taste with S&P and add thyme.
- 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.
- Egg wash: mix egg with 1 tsp water or milk and a pinch of salt.
- 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.
You can freeze these (unbaked) and have them ready and waiting for a cozy night. This handcrafted decadence combines tender chunks of fresh Maine lobster in a creamy, sherry-splashed bisque with flaky, golden crowns of Dufour's award-winning puff pastry. Each luscious little pie comes in a porcelain ramekin that goes beautifully from the oven to your dining table—all you need to do is thaw, bake and enjoy. 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.
So that is going to wrap this up for this exceptional food lobster potpie recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
