Seafood guru Andrew Gruel is marrying lobster and pot pie for a buttery and decadent dish everyone will be asking for over and over.
Lobster Pot Pie
- 1 large 12 x 12 piece of puff pastry
FOR THE FILLING:
- 1 1/4 lb lobster live (or 8 oz lobster meat pre-cooked) cook the lobster for 8 min then remove the meat
- 1/4 cup chopped yellow onion
- 1 cup 12-inch diced carrots
- 1/4 cup diced celery
- 1 tablespoon minced garlic
- 1 cup frozen green peas
- 1 cup ½-inch diced potatoes (par-cooked in microwave or steamed)
- 1 cup white wine
- 16 oz clam juice
- 1 cup heavy whipping cream
- 1 teaspoon chopped fresh thyme
- 1/4 cup cornstarch mixed with 1/4 cup water
- 3 tablespoon nutritional yeast
- 1 egg beaten for egg wash on the crust
- 1 large cast iron skillet (preferably 12 inch)
- In a large sauté pan, heat 1 tablespoon of oil over medium-high heat
- Add onions and carrots and sauté until soft and translucent (about 5 minutes)
- Add celery and sauté for another 2 minutes
- Add garlic and sauté until golden brown (about 45 seconds)
- Deglaze with white wine and reduce 3/4
- Add peas, par-cooked potatoes, and the clam juice. Simmer for about 5 minutes.
- Add heavy whipping cream and reduce for 2 minutes, add fresh thyme
- Drizzle in corn starch slurry while cream is simmering. Cook for another 2 minutes at a light simmer. Season with nutritional yeast.
- Fold in par-cooked lobster.
- Add filling into skillet, top with puff pastry pieces (cut a few small holes in the pastry), and brush with egg wash.
- Bake for 15-20 minutes or until the crust is golden brown at temp 400 degrees.