Lobster Pot Pie with Homemade Puff Pastry
Last week, Steve had been out of town for most of the week and was coming home on Thursday evening, which also happened to be Valentine’s Day. We actually had plans to go out for a special dinner on Friday evening, but I thought it would be nice to have a special dinner at home on Thursday night, too.
So…I asked Steve if there was anything he was hungry for and it was all about comfort food for him. He named off things like beef stew and chicken pot pie.
I have to admit, I wasn’t exactly thinking comfort food for Valentine’s Day, but then I got to thinking about the lobster tails I had in the freezer. That’s when I realized I could make a really special pot pie that would satisfy his craving for comfort food and my desire to make something a little more special.
That’s how this lobster pot pie was born and it was so decadent and delicious. To make it really special, I even made the puff pastry from scratch.
If you’ve never made your own puff pastry, don’t be scared away, it’s a lot easier than you might think. I am not good at all at making pie crust, but this puff pastry turns out beautifully for me every time! But, if you don’t have the time to make your own, feel free to use store bought.
I served the pot pies with a simple salad and some crusty bread and it was perfect for a date night meal!
Lobster Post Pie with Homemade Puff Pastry
- 2 leeks, sliced
- 2 medium carrots, peeled and sliced
- 2 large ribs celery, sliced
- 3 red potatoes, diced
- 2 cloves garlic, minced
- 1 tsp old bay seasoning
- 1 bay leaf
- salt and pepper
- 1 tbsp olive oil
- handful of parsley, finely chopped
- 1 cup peas
- 2 lobster tails, about 1 1/2 lbs total
- 3 tbsp butter
- 1/3 cup flour
- 1/2 cup white wine (I used Chardonnay)
- 3 cups seafood stock
- 1/2 cup half and half
- 1 sheet puff pastry (click here for the recipe for homemade)
Bring a large pot of water to a boil.
Preheat oven to 350 degrees.
Prep all your veggies.
Heat olive oil in a large pot over medium heat. Add leeks, carrots, celery, potatoes, garlic and bay leaf. Season with old bay seasoning and a little bit of salt and pepper.
Saute for about 5 minutes, until veggies start to soften.
Add butter and melt. Once butter has melted, sprinkle flour in and stir to combine well. Cook for about 1 minute.
Add wine and cook until thickened.
Stir in seafood stock and then half and half. Bring to a bubble and simmer for about 15-20 minutes.
Meanwhile, once pot of water has come to a boil, add lobster and cook for about 5 minutes. Do not overcook.
In fact, my lobster was a little under cooked, which is fine because it will finish cooking when you add it to the sauce.
Once lobster is done cooking, run under cold water until it’s cool enough for you to handle. Then take a kitchen shears and cut through shell so that you can remove the meat.
Cut lobster into 1 inch chunks. Add lobster, peas and parsley to the rest of the sauce.
Cook until peas are warmed through and lobster is fully cooked. Season with more salt and pepper, if necessary.
Roll puff pastry out until it’s big enough to cover 4 – 2 cup ramekins. Put ramekins upside down on pastry and press down to make an indentation.
Remove ramekins and cut around the circles with a knife.
Coat ramekins with cooking spray and spoon in filling. Top with a puff pastry round.
Cut several slits in the top, to allow steam to escape.
Place ramekins on a baking sheet and bake in preheated oven for about 30 minutes, until pastry is golden brown and filling is bubbly.
ENJOY!
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Mmmmm…I am making this tonight. Thank you:)
Wow, I loved this post! I have also visited your puff pastry post and that was very useful as well! The filling sounds awesome.
Thank you so much!
These look and sound wonderful. I’m always looking for new ways to eat lobster and this is my next recipe. And homemade puff pastry, that I have to try. I usually just go the route of buying it. Thanks for sharing.
I make crepes and this would be lovely in a wrapped crepe…anxious to try it. We love lobster and used to serve a lobster crepe at our restaurant…..thank you for the recipe.
I think this would be delicious in a crepe, jocelyne! Thanks for stopping by. 🙂
Jocelyne,
What kind of sauce did you use on the top of the crepe?
Good morning, I have featured your gorgeous recipe on this weeks’ Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site and will share on Facebook, Twitter, Pinterest and G+. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-53.html
Thank you so much Carrie! I really appreciate the feature! Have a great weekend, too!! 🙂
This was SO GOOD!! Husband totally enjoyed this meal; me thought it was easy to put together and loved it. Thank you so much for sharing this recipe!
I’m so glad to hear you enjoyed this, Betty! Thanks for commenting! 🙂
What a lovely idea and so special, too. I love the little ramekins you used. I’m a Maine girl so I’m a huge fan of any recipe that features lobster. Cheers and thanks for sharing! -Rebecca
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That lobster recipe is super!! While I’m “from away” I make sure lobster isn’t ignored; even if one of my kids isn’t fan….Oh well,