Yes, you read that right. I not only made pot pie, but Lobster Pot Pie! Here is the special dinner I made for July 4th for Beloved, who loves lobster. It was a big hit and actually not very difficult. Well, it’s not too difficult as long as you have some experience with getting the meat out of a lobster. Fortunately this Southern Girl was actually born a Yankee and I was cracking open my own lobsters before I could even sit in a full-sized adult chair at the dinner table. However, if you do not possess this skill or don’t have the time or patience to learn, you can usually find cooked lobster meat at a seafood counter, but you’ll have to ask nicely and probably pay a little more for it.
Lobster Pot Pie
adapted from Cosmopolitan (don’t laugh, I came across the link from another unrelated online story)
2 – 2 cup (at least 12 oz.) individual ovenproof ramekins (These were very hard to find. I finally found them very cheap at Big Lots, thank you Lesley!)
2 Tbsp unsalted butter
1/2 onion, diced
1 carrot diced (I bought carrot sticks and just chopped into cubes)
1/2 cup frozen corn
1/2 cup frozen peas
1/4 cup all-purpose flour
1 cup milk (or soy milk)
1 cup chicken broth (or vegetable broth, I prefer low sodium)
1/2 lb cooked lobster meat*
1/2 tsp dried thyme
1/2 of 1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use and freeze the remaining)
1 large egg, lightly beaten
Preheat oven to 375°.
Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, continuing to stir for around 5 minutes. Add corn and peas. Stir in flour. Cook for 1 minute.
Add milk and broth, constantly stirring. Cook until sauce thickens (approx. 5 min). Remove from heat, add lobster meat*, thyme, then salt and pepper to taste. Set aside.
* Cooking lobster: If you choose to cook your own lobster, here’s how. I don’t recommend attempting a whole lobster on your first try, but you can easily master 2-3 lobster tails to serve your purpose here. You need 1/2 lb of meat, keep in mind that if you buy the tails, the shells add weight, but the seafood counter can help you get approximately the right amount.
Usually the tails will be frozen. You can leave them out in your refrigerator overnight to thaw, or you can set them in a bowl of water until thawed. Set tails top side (the dark side) down (little legs poking up) on a roasting pan, making sure to tuck in any meat into the end.
Broil on high for 6 minutes. Remove tails and allow to cool. Using kitchen shears, cut down the bottom side of the tail. Remove the tail meat. Here’s the gross part, you will need to devein and wash off the meat. If you are ambitious you can attempt to remove the meat from the rest of the lobster. Waste not, want not. Cut or tear the meat into smaller bite-sized pieces. Then add the meat to the mixture above.
Remove the pastry from the refrigerator. Roll out the pastry on a lightly floured surface to about 1/8″ thick. (I just love my pastry rolling pin, it also works great for the pizza rolls recipe! If you find one of these, I highly recommend them!)
Use the top of the ramekin as a guide to cut 2 circles for the top of the pot pies, cutting a little larger than the bowl. Spray the ramekins with baking spray and place on a baking sheet or roasting pan to catch any runoff during baking. Spoon filling into the ramekins.
Cut a vent or two in the center of the pastry to vent air and moisture during cooking, then brush the entire surface of the pie with the egg.