Lobster Pot Pie - Two Questions
I (we) have just decided that we (my husband and I) should make a special Valentine's Day dinner instead of paying the OUTRAGEOUS prices to eat out. So... long story short, we decided on lobster pot pie for a main course, but I have two questions:
1. Should I buy and then pre-cook fresh lobster or will buying frozen lobster meat be okay? I mean, surely fresh will be better, but really how bad can the frozen stuff be?
2. What would be your suggestions for side dishes? (We have no idea for appetizers, either, but were thinking maybe of a potato leek soup or something... hmmm...)
Thanks so much!
What about baked (or sauteed in a pan) goat cheese encrusted with walnuts or panko or a mix of spices? That's one of the many dishes I made last Valentine's Day for my boyfriend. But I have to say: beware - I spent all day cooking and by the time the meal came around I was absolutely exhausted. I spent the rest of the evening passed out. So, sometimes, dinner out, even if it's expensive, is worth it!
Fresh lobster is better because frozen you are probably going to end up with claw meat, and pay over $20/lb:personally I would want tail meat. You could just put chunks in raw and it'll cook with the pot pie, or cook the whole thing a day or two before and then just harvest the meat when you're ready.
The last couple of times I made potato leek soup, I added some froz/canned artichoke hearts, it really made it so much richer but you can't exactly tell why.
I'll never make it without again!
re: Nancy S.
The amount of flavor to be extracted from lobster shells after you've picked the meat out is just INCREDIBLE. Please don't make this from frozen lobster meat. Steam the lobbies in an inch or so of water, get the meat out, remove the brain sack from behind the eyes, then simmer the shells (cut and crush them up a bit) (with an onion and a carrot maybe) in the water in which you steamed them. Smell that! wow! Let it simmer quietly for an hour or so, stirring now and then, then dump into a colander over a bowl. (Once upon a time, my father was doing this and gaily dumped into a colander with no bowl underneath. Bye bye broth.) Then, cook down your broth further and when it's nice and reduced, use it in your pie mixture. Be careful though not to add any other salt to the recipe. Broth will be pretty salty but so rich with flavor you won't believe. Any you don't use can be added to a soup or pasta sauce.
Does anyone have a good recipe for lobster pot pie? I'm not finding a lot of luck with my internet searches (no highly rated recipes) and the original poster on this thread didn't post a recipe. Alternatively, does anyone have a tried and true lobster macaroni and cheese recipe? Thanks in advance!
re: Laura D.
I incorporated a bunch of completely different recipes last Christmas Eve and this is what I came up with:
Saute some leeks, shallots and sliced mushrooms in a stick of butter. Then make roux with 1/2 cup of flour: add nice dash of sherry.
Add quart of milk.
Then I added a spoon or two of lobster base, but if you don't have I guess add some lobster stock. Season with parsley, nutmeg, paprika and thyme, and reduce til thick.
Put this in individual soup bowls, then add some peas and parboiled potato chunks, and then fill bowl with lobster meat.
Put puff pastry on top (and bottom too if you want, guys always seem to expect that) Crimp, vent and brush with egg wash.
Bake 375 for 30 minutes.
You can do basically the same thing with oysters or clams too.
I must have done it before the guests arrived (we have the seven fishes feast!)... you can definitely make the cream part ahead and then just throw in the lobster and some puff pastry on top when everyone arrives, in the oven and then you have a half hour to shmooze while it cooks. I bet I made the whole thing ahead though, probably earlier that day.