In my quest to find new ways to prepare the fish for our fish dinner, I discovered lobster pot pie. It was really tasty AND as an added bonus - I was able to make it ahead of time and freeze it so that I could concentrate on getting all of the other fish on the table that night. As you can imagine, getting 7 different kinds of fish on the table all at once is no easy task so being able to just pop these little pot pies in the oven was a huge help.
Since I live in land locked Atlanta and I don't have access to fresh lobster, I bought three previously frozen lobster tails for my lobster pot pie. The hardest part of this whole recipe was to NOT eat the lobster before I got it into my pot pies.
4 tablespoons butter
1 onion, chopped
3 stalks celery, chopped
2 tablespoons flour
2 cups lobster meat, steamed and cut into chunks
½ cup sweet corn kernels
½ cup potatoes, peeled, diced and pre-cooked
½ teaspoon salt
Pepper to taste
1 ½ cups stock
1/8 cup sherry
1 egg plus 1 tablespoon of water beaten together for egg wash
Two sheets puff pastry dough
Melt butter in skillet over low heat. Saute onion and celery until tender. Season with salt and pepper.
Add flour and stir until pasty.
Stir in broth and sherry.
Add potatoes and corn.