Lobster Bisque Pot Pies
User Reviews
5
Lobster Bisque Pot Pies
Description
This recipe starts by cooking Yukon Gold potatoes and carrots in seafood stock until tender, then the vegetables are separated from the stock for blending. Lobster tails are lightly cooked to just opaque before setting aside. Onions and thyme are cooked in butter and olive oil, then combined with flour to make a roux, followed by tomato paste and sherry to build flavor. The seafood stock and cream are added to create a bisque sauce, thickened and enriched with lobster meat and fresh corn kernels.
The filling is ladled into buttered ramekins and covered with layers of thawed puff pastry dough, formed into individual pot pies. Baking at 425°F until the pastry is golden brown produces crisp, flaky tops that contrast with the creamy lobster bisque below. These pot pies provide a refined dish that highlights lobster's sweetness and the bisque's depth.
This recipe is flexible with ramekin sizes and even the filling alone is flavorful enough to enjoy. It’s adapted from Bobby Flay's approach to rich, seafood-based indulgence.
Ingredients
- 4 lobster tails shells removed
- 1 cup Yukon Gold potato chopped
- 1/2 cup carrot sliced
- 3 cups seafood stock low-sodium
- 3 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3/4 cup dry sherry
- 1 cup cream
- 2 corn cut from the cob, ears, fresh
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 puff pastry thawed, sheets
Instructions
- Preheat the oven to 425 degrees F. Spray a few ramekins with nonstick spray. The size is up to you! With this recipe, I got 3 4-inch ramekins full, and 4 2-inch ramekins full. Even if you run out of puff pastry, the filling is insanely delicious by itself.
- Add the potatoes, carrots and stock to a saucepan over high heat. Bring to a boil and cook for 8 to 10 minutes, just until the vegetables are tender. Strain the stock into a bowl and place the vegetables in a separate bowl.
- Heat a large stock pot over medium heat and add the butter and olive oil. Add the lobster and cook it for only 2 to 3 minutes, just until slightly opaque and red. (If desired, you can add the tails in tooto get more flavor, just make sure to remove all the pieces.) Remove and place it on a plate. Add the onions and thyme to the butter and olive oil and stir well to coat. Throw in a pinch of salt and pepper. Cook the onions until they are soft and translucent, about 5 minutes. Stir the flour into the onions to create a roux. Cook the roux for 3 to 4 minute until it’s golden and fragrant. Add the tomato paste and stir well, cooking for another minute or so.
- Pour in the sherry and cook until it’s reduced by half. Add in the reserved stock slowly, stirring while doing so. Add in the potatoes, carrots and fresh corn. Bring the mixture to simmer so it thickens slightly. Stir in the cream. Add the lobster back into the mixture. Taste and add the salt and pepper, adding more if needed.
- Spoon the filling into ramekins or a baking dish. Cut pieces of puff pastry to fit the tops and brush them with the beaten egg + water. Bake for 25 to 30 minutes, until the pot pie is bubbling and the pastry is golden. Serve!
Notes
- You can choose ramekin sizes to adjust servings; the filling quantity allows several individual pot pies.
- Even without puff pastry, the lobster bisque filling is delicious on its own as a soup or stew.
- Cooking lobster just until opaque ensures tenderness, preventing overcooking.
User Reviews
Overall Rating
5
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