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.
Not fair.
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.
Also.
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.
Melt.in.your.mouth.
Lobster Bisque Pot Pies
Ingredients
- 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
Instructions
- 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!
Notes
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.
101 Comments on “Lobster Pot Pies.”
Okay I have a name for this…I call it order regret…because Curtis ordered something way better and I regret what I ordered. It happens way to much to me! And these pot pies? They look amazing. Going to make them soon! Hope the Houston signing goes well! It was so nice to see you in Tampa!! <3
Your lighting looks spot-on in my opinion! And your pot pies look spot on in the taste department. How can anyone go wrong with lobster, corn, and puff pastry?
I’m so happy for you every time I see someone tweet/Instagram/mention Seriously Delish – so very well deserved! These look amazing as always and your photography is gorgeous!
I love how your first priority when returning home from traveling is re-creating the food you ate while away… I just did the same thing when I got back from Vancouver! As far as lighting goes, girl, I feel your pain. I live in a basement condo with little natural light so 99% of my blog photos are taken in my bedroom. I’ve lost track of the number of times I’ve dropped things on the floor while trying to carry them in there from the kitchen. #bloggerproblems. Difficult lighting aside, these pics are still lovely!
I love coming home from vacation and re- creating dishes that we enjoyed. This looks amazing! If only I could eat lobster! :-(
I was actually thinking that you did an amazing job with the photography b/c last week for the first time in 5+ years of blogging I posted pot pies, and they were mini and very colorful and still were tricky to take pics of…and something beige, creamy, one-color, gah, you had your work cut out for you, and you rocked these! Seriously this is pure amazing comfort food, love it!!
It was such a pleasure to meet you in Tampa! You were so warm and personable and hilarious. Nicest person ever! Just what I’d expect from reading this here blog! I’ve been devouring the book and it’s incredible. The photos, the recipes, the stories and writings. All of it! We made Breakfast Cookies yesterday and I’m currently enjoying them w/ some coffee. They’re seriously delish, indeed! Haha. :)
As for this pot pie, I don’t eat seafood but almost feel like I would just to try these out. Comfort food deliciousness. Thanks for sharing it!
THANK YOU sarah!! thank you for coming and it was so wonderful to meet you!!
Oh holy hell. I’m gonna make this without lobster.
ALSO… My Seriously Delish is scheduled to arrive tomorrow. :]
omg STOP IT. This is too much. And I neeeeed it ASAP.
YES! I was hoping this would show up on your blog soon. Looks and sounds soooo incredible. I think I might have to use up some of the fresh corn I’ve been hoarding in this dish. YUM!
SRSLY, my husband out-orders me every single time. I’ve just started asking which two things look the best to him on the menu, and then he gets one and I get the other. Meanwhile, I’m all “how do I work in food all day and I can’t even order off a dang menu?” The things I lose sleep over!
Wish I was in Houston tonight!! xo
Maybe you should try to figure out what direction the light came from the last house and find a window in the new on that is the same? Or…I’ll just come up to Pittsburgh and eat lobster bisque with you and we’ll call it day. Let’s do that last option.
I want to make 100 of these and freeze them so that I can have a taste of summer whenever the winter starts getting me down!
This looks and sounds and just is Incredible.. and OMG you’re gonna be in Chapel Hill, well if you have the time stop by “Mama Dips” restaurant (that’s my grandmas restaurant) and get some southern comfort soul food. :)
Ohhh ma gawwd the puff pastry! I’ll come over and we can find the light in your new house! K? ;)
OH….how I wish my hubby would like lobster…………………….
Amazing. I am drooling. Love the fresh corn, too! xo
Oh my goodness, I’m doing this, thank you! By the way I’ve been directed to you twice this morning, from different people. So nice to discover you! I feel like I’m late too a wonderful party. xoxo
Wow, This looks amazing! I would totally burn my mouth waiting for this pot pie to cool!
Girl! These photos look great. Anything with copious amount of flakey, buttery crust is photogenic in my book!
Pot pie anything is an automatic win, I think.
I… have never heard of such a dish before. Now I am wondering why. WHY! This looks so amazing. As a pescetarian, I still eat seafood, but I’ve exhausted my dinner recipes at this point. This will be my next at home dish! Oh my gosh, thank you.
I didn’t realize you were in Houston tonight…I am so skipping the gym and going to see you and your book instead. Your blog is definitely a favorite of mine. WELCOME TO TEXAS!!
Jessica,
Did you remove the lobstemeat r from the shells and then cook them with butter/olive oil and the shells(optional)?
Also, add me to the list of people that want you to come to Chicago.
Kara
I removed the meat from the shells and cooked – then did saute the shells a bit after for flavor!
Lobster pot pie…amazing!!!! Perfect comfort food.
Oh my goodness, these look and sound amazing!
xx Kelly
Sparkles and Shoes
Jessica – I’d prefer lobster (always), but there’s shrimp in my freezer right now. Could shrimp substituted for lobster in this recipe? If so, I can do this!
I definitely think it could! I do have a recipe for asiago shrimp bisque that may work in a pot pie?? http://www.howsweeteats.com/2013/01/asiago-shrimp-bisque/
I want “melt in your mouth perfect lobster bisque!”. These look incredible. Loving that it is soon comfort-food season. Adding this to our menu STAT :)
So glad we’re not the only couple who has a silent “who can order the best dish” competition going. I usually win too, but when he wins, it’s in a BIG way. Not going to lie – kind of glad your husband won this one so we can make this dish now! :)
Hey everyone, Head over to my blog Wickedvegan.com and sign up for a chance to win a copy of Jessica’s cook book. I will be announcing the winner tomorrow and giving a review of the cookbook and how it worked on a vegan diet. :)
http://wickedvegan.com/2014/09/03/wicked-vegans-first-every-giveaway/
Okay dokay! Like you just have a habbit of posting those things I want when I don’t have the ingridients!! Thank you Jessica!
It might not be very photogenic but I think it looks so great! I would love to dig into one of these!!!
Jessica this pot pie looks so delicious and I am loving the idea of adding fresh corn!
Seriously?! Delish! A perfect description of these pot pies. can’t wait to make them!
If this is you struggling to take photos, then I am JEALOUS! You got skillz. Also, I’m totally new to seafood, having only recently learned that my lifelong seafood allergy seems to have disappeared. I REALLY want this to be my first introduction to lobster. REALLY.
This looks absolutely amazing!!!! I don’t know about pie in my face, but gimme a big spoon and I’m good for the day kinda pie for sure!! I’m so happy your book tour is going well and you’re getting such a great response! I can’t wait to read it!
Luci’s Morsels – fashion. food. frivolity.
This looks sooo good and rich (in the best way).
I hate when my husband orders something better than me! I feel so bad asking for bites, especially because he’s so nice about it and I have to reminds myself to share when it’s the opposite. Unless it’s the last bite, of course, because that’s just insanity :)
You people with easy access to lobster are driving me food crazy!!! OMG this looks so delicious. I pinned it, because I can substitute crab or shrimp. But I am craving lobster of late like I have never before in my life. Oh poor me—Ha!
Wish I could have made it to Blue Willow. LOVE that book shop. :) :) This looks AMAZING. Struggling to take pictures, my behind! I’m drooling over your pictures. Mmmmm.
Ugh, sometimes working with natural lighting is so hard, isn’t it? It doesn’t look to me like you’re struggling too much though. Your pics are always so gorgeous, and you are definitely a great inspiration. I can only eat a few bites of lobster at a time because it is so rich so I could probably make this in a ramekin and be perfect. My hubs and I always love to play the “who ordered best game”. I usually order best, clearly, but sometimes he rocks it like Eddie did on your vacay…and I totally get jealous. Hope y’all had fun!
How do you make lobster bisque even better? Put it in a pie! Even better than a bread bowl and certainly a cut above adding oyster crackers.
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Hi, Jessica. These look and sound fantastic HOWEVER I am confused by your directions when you get to the part about adding the lobster. The recipe only mentions lobster tails. Are you supposed to buy whole lobsters, too? Do you chop up the lobster meat before or after sauteeing? (I’m an editor. Could you guess?)
Thanks and here’s to many more years of good eating and blogging.
So sorry Cindy! I didn’t buy whole lobsters! I just bought tails – with the meat in them of course. :) I find that chopping before or after works – but I tend to do them before.
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Literally the perfect end of summer meal! These look so rich and delicious – I want one right now, even though it is only 9am!
Well ok then! I need more lobster recipes, especially with corn, because I am hanging on to summer by a thread! This year we got a recreational lobstering license and put in 5 traps (the max allowed), so we’ve been hauling our own lobster and it’s been AWESOME. So much fun. I’ve made lots of different things with lobster, but no pot pie yet. Thanks for recipe and congratulations on the book!!!
YUM! Photogenic pot pies or not, these look to. die. for. I’ll take one please!
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This going on the Christmas Dinner list nom nom.
First of all this looks so awesome! I just want you to know I’ve been reading your blog religiously for years now. Today I got your cookbook in the mail, and I was blown away! I had high expectations, but really it is even better than I could have imagined. You have a knack for making recipes with such interesting flavors that are still so accessible. I will actually be working my way through your book Julie and Julia style :)
THANK YOU!