Lobster Pot Pie Recipe
Lobster pot pie make the perfect date night meal. This easy lobster pot pie recipe can be prepared using fresh or frozen lobster, utterly delicious and the ultimate in comfort food.
Servings: 2
Calories: 1261kcal
Ingredients
- 2 lobster tails or 1 pound/ 450g lobster meat
- 1 large carrot peeled
- 1 large potato peeled and quartered
- 1 tbsp unsalted butter
- 2 large shallots very finely diced
- 4 bacon slices chopped
- 1 cup (250ml) fish stock or chicken broth
- ⅓ cup (80ml) white wine or vermouth
- ¾ cup (140g) sour cream or crème fraîche (full fat)
- ½ tbsp fresh chives finely chopped
- ½ tbsp fresh flat leaf parsley finely chopped
- 1 tsp Dijon mustard
- squeeze lemon juice
- salt and freshly ground pepper
- 1 packet ready-rolled all butter puff pastry thawed if frozen
- 1 small egg lightly beaten to brush on the pastry
Instructions
- Use kitchen scissors to cut the lobster tails open and carefully remove the flesh. Cut into bite sized pieces and set aside (lobster meat is quite delicate, so handle it gently, especially when you’re cutting it into pieces.2 lobster tails
- Boil the potato and carrot until fork tender, drain and set aside to cool. Finely dice the vegetables.1 large carrot, 1 large potato
- Melt the butter in a non stick pan and gently cook the shallots and bacon for 5-7 minutes. Add the fish stock and wine, increase the heat and simmer until the liquid is reduced by half.1 tbsp unsalted butter, 2 large shallots, 4 bacon slices, 1 cup (250ml) fish stock, ⅓ cup (80ml) white wine
- Stir in the chopped herbs, mustard and lemon juice. Add the lobster meat and cook for a couple of minutes. Stir in the sour cream.¾ cup (140g) sour cream, ½ tbsp fresh chives, ½ tbsp fresh flat leaf parsley, 1 tsp Dijon mustard, squeeze lemon juice
- Stir in the diced potato and carrot. Check the seasoning and add fresh pepper and salt if needed. Divide between two large ramekins (or up to four smaller ones). Let the filling cool down while the oven heats.salt and freshly ground pepper
- Preheat the oven to 425°F (220°C). Unroll the puff pastry and two four squares or circles slightly larger than of the ramekins. Cut a small hole in the middle to allow steam to escape. Brush the edge of the ramekins with egg wash and top with the puff pastry lid, pressing down slightly to seal. Trim any excess pastry.1 packet ready-rolled all butter puff pastry, 1 small egg
- Place the ramekins on a heavy baking tray and cook for 15-18 minutes or until the puff pastry is golden. Cool slightly before serving.
Nutrition
Calories: 1261kcal | Carbohydrates: 86g | Protein: 39g | Fat: 83g | Saturated Fat: 29g | Cholesterol: 228mg | Sodium: 1641mg | Potassium: 1046mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6270IU | Vitamin C: 19mg | Calcium: 283mg | Iron: 8mg
