Skip to main content

(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

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas