Lobster Pot Pies.
I’ve made one of the best things ever of the summer.
It is still summer, right? Butter soaked lobster in a sherry cream under piles of pastry. AH!
Oh no. I told you I was done with the puff pastry last week but I guess I lied. I did. This is totally different so it’s okay.
First, thank you all SO MUCH for your kind words and stuff about Seriously Delish. I’ve sort of felt kind of alone but not really alone in two stange-to-me cities this week and your amazing comments and emails and tweets and everything have made my life. Yes. Seriously. My life. And on that note – if you’re in the Houston area, don’t forget that I’m signing books tonight at Blue Willow Bookshop! My metallic sharpies are ready.
But now: pie. In a pot. In a non-berry, non-dessert sort of way.
So the minute we got home from Michigan last week I made this pot pie. It’s a total rip off of the one that Eddie had at café santé and all I gotta say is… how on earth did he end up ordering all of the amazing food on vacation? I think he outdid me on every single meal. Like I was legitimately jealous of the plates of food in front of him, which rarely happens considering they are usually 1. a burger 2. a steak or 3. a steak burger. He was knocking it out of the park with his orders.
One bite of that pot pie was like melt-in-your-mouth perfect lobster bisque but with huge chunks of lobster. It’s a super rich dish but incredibly delicious – you can make the serving size whatever you’d like it to be – in a dish, in some ramekins, in a cereal bowl or whatever. I also love that this recipe uses up some of the last of the perfect corn we have right now – I’ll be crying big, fat tears when that disappears.
This is also the ideal recipe to burn they heck out of every taste bud on your tongue. I would not know anything about that. I’m the epitome of patience.
GUYS. I’m struggling like whoa to take pictures in our new house. It’s been super difficult to figure out lighting and set ups and what not, coupled with the fact that pot pie is um, like, not very photogenic? WAH. But this pie is one pie I wouldn’t mind being pied in the face with. It tastes so much prettier than it looks. Well, not pretty, because that sounds like it tastes like perfume or something. It tastes so much more luscious than it looks? Luscious. That is a truly terrible word but a fantastic way to describe this.
Lobster Bisque Pot Pies
- 4 lobster tails, shells removed
- 1 cup chopped yukon gold potatoes
- 1/2 cup sliced carrots
- 3 cups low-sodium seafood stock
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3/4 cup dry sherry
- 1 cup cream
- 2 ears fresh corn, cut from the cob
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 sheets puff pastry, thawed
- Preheat the oven to 425 degrees F. Spray a few ramekins with nonstick spray. The size is up to you! With this recipe, I got 3 4-inch ramekins full, and 4 2-inch ramekins full. Even if you run out of puff pastry, the filling is insanely delicious by itself.
- Add the potatoes, carrots and stock to a saucepan over high heat. Bring to a boil and cook for 8 to 10 minutes, just until the vegetables are tender. Strain the stock into a bowl and place the vegetables in a separate bowl.
- Heat a large stock pot over medium heat and add the butter and olive oil. Add the lobster and cook it for only 2 to 3 minutes, just until slightly opaque and red. (If desired, you can add the tails in tooto get more flavor, just make sure to remove all the pieces.) Remove and place it on a plate. Add the onions and thyme to the butter and olive oil and stir well to coat. Throw in a pinch of salt and pepper. Cook the onions until they are soft and translucent, about 5 minutes. Stir the flour into the onions to create a roux. Cook the roux for 3 to 4 minute until it’s golden and fragrant. Add the tomato paste and stir well, cooking for another minute or so.
- Pour in the sherry and cook until it’s reduced by half. Add in the reserved stock slowly, stirring while doing so. Add in the potatoes, carrots and fresh corn. Bring the mixture to simmer so it thickens slightly. Stir in the cream. Add the lobster back into the mixture. Taste and add the salt and pepper, adding more if needed.
- Spoon the filling into ramekins or a baking dish. Cut pieces of puff pastry to fit the tops and brush them with the beaten egg + water. Bake for 25 to 30 minutes, until the pot pie is bubbling and the pastry is golden. Serve!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
my favorite ones are the ones that overflow and get all bubbly. obviously.
100 Comments on “Lobster Pot Pies.”
When do you suggest chopping the lobster meat, before or after sautéing it?
And thanks for sharing all of your delicious ideas!
I really think either works, but i tend to chop it before!
I can’t even handle how good this looks.
What isn’t good at Cafe Sante? :) I bet that was absolutely to-die-for :)
Eff me in the A. This looks AMAZING.
Julia although Kyle `s storry is flabbergasting, last thursday I bought a top of the range audi after having made $8875 this last five weeks and just over 10-k this past month . it’s definitly my favourite job Ive had . I began this three months/ago and practically straight away started earning over $73.. per hour >>>>>>>>>>>>>>>JobPro.Club
Julia although Kyle `s storry is flabbergasting, last thursday I bought a top of the range audi after having made $8875 this last five weeks and just over 8-k this past month . it’s definitly my favourite job Ive had . I began this three months/ago and practically straight away started earning over $73.. per hour >>>>>>>>>>>>>>>JobPro.Club
Right??? This looks and sounds AMAZING. My mouth is watering.
I can’t get over how much I desperately want to eat like 5 of these right now…that’s appropriate, right? Just got your book, I was up late reading it, sooo cool!
IN THE DIRECTIONS YOU MENTION THYME BUT IT IS NOT LISTED AS AN INGREDIENT. HOW MUCH THYME DO YOU RECOMMEND?
This dish sounds amazing! I am not a fan of corn, so I’m wondering if I omit it, will it affect the dish in anyway since corn is a starchy food? Thanks!
Pingback: Hung Up On | bean + nash
Pingback: What's dishing on the blogs: Burger competition | Pittsburgh News
Emeril Lagasse pinned this from you on Pinterest! I thought you might like to know.
I want. I want. I want. As much as I love Fall I would agree to summer all year long if I could eat these pot pies.
Made this last night and it’s AH-MAY-ZING. Love! Do you have any suggestions as to what you’d serve as an appetizer before this?! I am stumped!
Pingback: Weekly Wonders! #23 - Mushaville
Pingback: Chicken Pot Pie: Individual-sized from NellieBellie
Pingback: National Seafood Bisque Day | Food365
I am making lobster pot pie tonight for dinner and after searching forever online, I’m going to use your recipe. I’ve already made the stock in the same manner as I would for seafood bisque so I have that ready. My main concern is the puff pastry. I am making this for company tonight and want to be able to make it slightly ahead of time. I’m a little unsure how to do that with the puff pastry. Do you have any advise? I’m using frozen premade puff pastry.
Supposed to be “advice” :-/
I was wondering the same thing. Can you do everything except the pastry ahead of time and bring to room temp before baking?
Pingback: Bean Bytes
Pingback: Lobster Bisque Pot Pies - The Pot Pies
Pingback: 28 Recipes That Speak To Your Obsession For Seafood, Specifically Lobster - Viral Posts Ninja!
Pingback: 28 Recipes That Speak To Your Obsession For Seafood, Specifically Lobster
Pingback: If You're Looking For Scrumptious Summer Food, These 28 Lobster Dishes Are Just What You Need - Viral Posts Ninja!
Pingback: Pinspiration: Pies - Caravan of Style
Made this tonight and it turned out great! Loved reserving the extra bisque that wouldn’t fit in my ramekins for left over soup.
Pingback: Saturday Stuff, edition 27 | Heather Christo
Made this for dinner tonight, it was awesome. It took longer then an hour to make but it was well worth the wait. It should be noted that you want to let it cool down for about 10-20 minutes after you take it out of the oven.
Pingback: Recipe Wednesday: Fall 2014 Recipe Bucket List -
I’m making it tonight. Sounds delicious. You mentioned thyme but I don’t see how much in the ingredients. Also you mention egg + water I did not see how much water or how to mix it. Hopefully it will still tur out. Thanks for sharing.
Pingback: 28 Of The Most Delicious Ways To Eat Lobster – Groovy Facts
Pingback: Summer Fridays, Vol 9. - How Sweet Eats
Pingback: How to Make Mouthwatering Lobster Pot Pie | Cape Porpoise Lobster Co.
How much meat…what size tails!
Pingback: Lobster Bisque Recipe - How to Lobster Bisque - Lobster Cappuccino
How much thyme? You mentioned it in your directions, but not in the ingredients. Several people have asked but you have never answered. Also, you don’t say what to do with the lobster. I assume you chop it into bite size pieces, then cook for a few minutes, but for people who don’t cook alot, details mean alot regarding the outcome of a dish like this. I’m making tonight for a dry run for my Gourmet Dinner Club. Sure hope it’s as good as it looks and sounds!
How much thyme is to be used? None specified in ingredient list but is mentioned in directions.
We live on an island on the coast of Maine, just made this for Christmas Eve dinner…amazing. skipping the puff pastry..too busy and using homemade biscuits. Mainers around this small island community agree- you seriously nailed this lobster pot pie recipe.
A couple of things.
As others have mentioned, at least an estimate of volume would be useful. For example, sweet onions come in many sizes so “1 sweet onion diced” can mean anywhere from a 1/2 cup to more than a cup.
Also, I found the 3/4 cup of sherry to be overpowering. I used a cream sherry (could you have meant a “dry” sherry, instead?) and I felt that is overpowered the taste of the lobster.
I also used 2 tbsp of tomato paste and the color of mine was much redder than in your pictures and had a strong tomato taste.
It was, for sure, a good start, but when I make it, again, I think that I am going to play with the proportions.
I just ran across this recipe. It sounds heavenly, will definitely make it. Thanks so much for your levity, as well.
I have nothing else to say except for that this was beyond amazing and not that difficult to make!!! Thank you!!
Has anyone prepared this ahead of time? I am making this for a dinner party this weekend, but am wanting to prep it in the afternoon.