Lobster Pot Pies

Dinner on Sunday was pot pies.  Instead of the typical chicken pot pie, ours were filled with lobster!  Everything is better with lobster.

For an appetizer we had pre-shelled crab claws from the fresh fish market.  They just needed to be warmed (steamed) and dipped in melty butttttah.

Lobster Pot Pies

(makes 4)

1 giant or 2 small lobster tails, steamed, shelled, chopped
1-2 T cooking oil
2 carrots, sliced
1-2 stalks celery, sliced
2 leeks (white parts), sliced
3-4 potatoes, diced
1 clove garlic, minced
1 tsp Old Bay seasoning (or other spices of choice)
fresh ground pepper
1 cup frozen peas
3 T butter
1/3 cup flour
1/2 cup white wine
3 cups vegetable broth
1/2 cup half and half
2 bay leaves
1/2 cup or so parsley, minced
1 sheet puff pastry

Heat oil in a dutch oven.  Add carrots, celery, leeks, potatoes and garlic.  Season with Old Bay and pepper.  Cook until veggies are almost softened through.  Add butter and melt.  Add flour and stir until mixed in.  Add wine and stir until mixed well.  Add peas, stock, half and half, bay leaves, parsley and lobster.  Bring to a boil then reduce and simmer for 20-25 minutes.  Pre-heat oven to 350 F. 

Spray/oil oven safe dishes and fill with the mixture.  Roll out puff pastry and cut out rounds large enough to cover the top of the dishes.  Lay the pastry on top and press around the dish.  Cut slits in the top to allow steam to escape, and place on a parchment lined cookie sheet in case of spillage.  Cook for 30 minutes.

Warning:  It will be hot!  Enjoy!

 

 

 

Do you like pot pie?  Have you ever made pot pie?

(I had never made a pot pie before this, but it's really easy).