Lobster Pot Pie & Mr. Lobster

When I saw that Mr. Lobster is importing fresh lobsters from the North Atlantic to Lebanon, I jumped at the opportunity to work on one of my favorite recipes using these gorgeous, crusty crustaceans.

Here are the details for the recipe I made a video of on IGTV. I hope you love it like I do!

Lobster Pot Pie

makes 4 hefty portions

3 tablespoons unsalted butter3 garlic cloves, finely chopped1 small onion, finely chopped1 shallot, finely chopped1/4 cup brandy or cognac2 tablespoons all-purpose flour1 3/4 cup heavy cream1 cup vegetable stockpinch cayenne pepper1/2 cup fresh or frozen peassmall handful tarragon, roughly chopped1 pound lobster meat, roughly choppedsalt and pepper

In a skillet melt the butter and then add the onion and shallot, stirring and allowing to cook down for about 4-5 minutes, until starting to brown. Now add the garlic and cook a minute more. Pour in the brandy and allow the liquid to cook off before adding the flour. Stir for 2 minutes to get rid of that floury taste before adding the heavy cream and stock. Stir over medium heat until thick before adding the cayenne, peas, tarragon and lobster meat off of the heat. Taste for seasoning - add quite a bit of salt and pepper. Set aside.

Preheat your oven to 375 or 180 degrees. Get your ovenproof dishes or one larger casserole and divide the lobster pot pie filling accordingly. Now take your rolled out pot pie dough, see recipe below, (or thawed puff pastry if you'd prefer) and after brushing the edges of your dishes with a beaten egg, lay the pastry on top, pressing it quite firmly to the rim. Cut vent holes in the top and brush the entire lid with more egg wash. Sprinkle with a little flaky sea salt.

Place on a baking tray (it will bubble over) and place in the preheated oven for 30-35 minutes, until the pastry is a lovely crispy golden brown. Allow to cool just slightly before digging in or suffer the consequences!

Smitten Kitchen Pot Pie Crust

makes 4 lids

250g all-purpose flour

1/2 teaspoon sea salt

185g unsalted butter, cold and small dice

90g labneh or sour cream

1 tablespoon white wine vinegar

1/4 cup ice cold water

egg for egg wash

In a food processor (or with your hands) pulse the cold butter into the flour and salt. Now add the labneh, vinegar and pulse until it starts to come together. Add the ice water, but only enough so that a smooth ball comes together.

Knead into a ball and wrap tightly in plastic wrap. Keep in the fridge for at least 30 minutes before rolling out. Can be frozen for future pot pies too.