Lobster Pot Pie

December 24th, 2016 my family marked another Christmas Eve with the Feast of the Seven Fishes.  It was fabulous as usual. Shrimp tortilla soup, crab legs, crab salad, clams, mussels, calamari, trout, salmon and lobster - oh my.  

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.  

Lobster Pot Pie
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. 

Add lobster. 

Cook filling until thickened.  Remove from heat and spoon into individual dishes.  

Cut pastry dough into circles that fit the top of the dishes.  

Place pastry circles on top of pot pie mixture.  Brush with egg wash.  

Bake 20 minutes at 400.

I don't normally get the chance to take pictures of these big family dinners because I'm so busy getting everything on the table. (And making sure that I don't forget about the peas in the microwave.)  This year though, I had lots of cooks in the kitchen - literally - and I assigned everyone a type of fish to prepare.  It was super crowded with all of those people in my kitchen but it did seem to go a lot faster with all of the extra help.  AND I got the chance to snap a couple of quick pics of our fabulous feast.  

To say that we ate a lot is an understatement.  We ate until we could literally eat no more.  It was THAT good.  I think I am going to have to make my lobster pot pie again - this time when we don't have 6 other fish to try.  I love our Christmas Eve Feasts of the Seven Fishes tradition and all of the new fish recipes that we keep incorporating into our menu.    

​Ciao!

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