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Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there. LobsterTube has cooked up some of the best porn on the net.
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Ingredients requirements Lobster potpie:
- You need 1 1/2 qt - heavy cream, or split with half&half, reduced by 25%
- Take 1 pint lobster stock, reduced by half
- Get 1 potato, cut in cubes and blanched
- Take 1 of large carrot, cut in cubes and blanched
- Provide 1/2 fennel, cut in cubes and blanched
- Prepare 10 oz of chopped lobster meat
- Need to taste of S&P
- Need 1 sheet for puff pastry, rolled to 1/16" thick and cut into 4 cir
- Make ready 1 for egg for wash*
- Get 2 tsp of thyme, off stems
- Get 1 1/2 C asparagus, chopped (instead of potato)
- Require of Cornstarch (to thicken)
Learn how to make delicious lobster filled pot pie with these step-by-step directions at LobsterHelp.com. Lobster Pot Pies ready for the oven. When I asked Nicole of Simply Catering if she could come up with a mini, decadent version of my favorite comfort food, she was completely. One bite of that pot pie was like melt-in-your-mouth perfect lobster bisque but with huge chunks of lobster.
Lobster potpie process:
- 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.
This week Gross Guy teaches you how to make Lobster Pot Pie! It's like Chicken Pot Pie, but with lobster and clam chowder! Lobster pot pies make the perfect date night meal. Easy to prepare using fresh or frozen lobster, utterly delicious and the ultimate in comfort food. Chefs Michael Mina and Greg Zanitsch sate cool-weather cravings with two different takes on a savory pie, paired with rich white wines.
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