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(Squat) Lobster Pot Pie for National Lobster Day

To make my life easier, I started with the same filling for the pot pie as the base for the lobster bisque. While I was making the filling, I made the crust. The greatest challenge is a flaky, buttery crust. Here's my recipe...


5 T cold water
1/2 C butter
2 1/2 C flour
1/2 t salt

Mix the salt and flour together with a whisk. Cut the butter into the flour mixture with a pastry blender until you have a coarse, nearly uniform mixture. Make a well in the center and add the ice water. Mix with a fork until it comes together into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading will make the crust tough instead of crumbly.


Preheat the oven to 350 degrees. Divide the dough into two balls - one for the top and one for the bottom. Roll the bottom dough to about 1/8 inch thick and form the crust. Prebake the crust for 20 minutes before filling it and baking the pot pie.

fennel, sliced
leeks, sliced
garlic, minced
2 pounds langostino, cooked and peeled (or lobster meat)
carrots sliced
butter
flour
clam juice
milk
fresh oregano
fresh thyme
sea salt
organic heavy cream
shaved parmesan and asiago cheese

I cooked the fennel, leek, and garlic in a large soup pot till softened and beginning to brown. Then I added the cooked langostino tails and carrots. In a separate pot I made a roux with butter and flour, then added clam juice to make a sauce. I added milk and cooked till thickened. Once the carrots were fork tender, I seasoned the langostino mixture with fresh oregano, fresh thyme, and sea salt. Then I added the cream sauce to the langostino pot. I spooned this mixture into a prebake crust, topped it the shaved cheeses, covered it all with a second crust and returned it to the oven for another 25 minutes or until the crust is cooked and the cheese bubbling beneath. Let cool slightly before slicing and serving.

Comments

  1. I can only imagine all the deliciousness within this pie.

    ReplyDelete

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