Lobster Pot Pie

February 25, 2018 01:57 PM

Teaching Chef Maureen Clancy (F.D. Myers Education Center) and student Allen LaPelle make a delicious Lobster Pot Pie in the Let's Eat Kitchen.


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1 1/2 cups chopped small yellow sweet onion

¼ cup diced small celery

3/4 cup chopped medium fennel (1 fennel bulb)

1/4 pound Kerry gold butter

1/2 cup all-purpose flour

1 Tb Sherry Wine

2 1/2 cups fish stock or clam juice

1 1/2 teaspoons kosher salt & 3/4 teaspoon freshly ground black pepper

3-4 tablespoons heavy cream

3/4 pound cooked fresh lobster meat

1 1/2cups slices small button mushrooms

1 1/2 cups frozen peas & carrots

1 1/2 cups frozen small whole pearl onions

1/2 cup minced parsley

1 tsp old bay seasoning

1 package of Store bought puff pastry


Pastry: Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Save the tops for later.

Lobster Mixture: Sautee the onions and fennel, celery in butter in a large sauté pan on medium heat until the onions are translucent and vegetables are soft about 10 to 15 minutes. Add the flour to the pan and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Sherry Wine, salt, and pepper and simmer for 5 more minutes. Add the heavy cream stir until thickened. Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl. Pour the sauce over the mixture and check the seasonings. When everything is Hot Place the Lobster mixture into the precooked pastry shells. Fill them ¾ the way, Garnish and put the small top back on the pastry shell. Place the pot pie back in the over 15 minutes 375 degrees to reheat & bubbly & serve immediately & Enjoy with a bright side salad of Arugula, Spinach   Spring Mix If Puff Pastry is not available use your favorite pie crust recipe OR purchase a good quality store bought pre made pie crust

  • For Gluten Free Option :Omit AP Flour and substitute Corn starch & cold water for thickening and purchase Gluten Free Puff Pastry or Gluten free  premade pie crust .


Joel Landas

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