The key to this delicious dish is creating a rich homemade stock. Some recipes substitute clam juice, but if you are using chunks of lobster, you may as well feature this delicious seafood in a worthy sauce. The recipe for the stick makes extra which you can store in the freezer for a few months and use for a seafood risotto or a fish stew or soup. There is no doubt that this particular recipe requires some extra effort and certainly I appreciate the need for shortcuts with some recipes, but not for this particular recipe. The ramekins i used were on the larger side, so if you use the traditional size which are about 31/2 inches, you could make about 5 servings. The homemade crust is a must. I use my food processor which makes a flaky crust much easier. You could also do this recipe in one large baking dish. I love the presentation of the individual baking dishes. I also ordered my lobster from Luke’s lobster in Cape Elizabeth, Maine which sends you flash frozen tender lobster all shelled and steamed. It’s delicious and holds in your freezer until you are ready to use it. I adapted this recipe from Ina Garten who has such an amazing collection of recipes.

Yield : 4 individual 5 inch pot pies

Ingredients:

for stock:

  • 1/2 lb shrimp
  • 1/2 lb shrimp shells, shrimp reserved
  • 2 tablespoons butter
  • 1 large onion, quartered
  • 1 carrot
  • 1 celery stalk
  • 2 tablespoons whole peppercorns
  • 4 thyme sprigs
  • Handful parsley sprigs
  • 1 teaspoon kosher salt
  • 2 bay leaves

for filling:

  • 1 large onion, finely chopped
  • 1 fennel bulb, small 1/4 inch dice
  • 2 small carrots (about 1 1/2 cups) small dice
  • 1 large russet potato, 1/2 inch dice
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups prepared stock
  • 2 tablespoons ouzo
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 1 pound cooked fresh lobster meat
  • Reserved shrimp from stock
  • 1 1/2 cups frozen peas
  • 1/2 cup minced flat-leaf parsley
  • Chives for garnish (optional)

for pastry:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoons salt
  • 1 stick cold unsalted butter, diced
  • 1 tablespoon vodka
  • 2 -4 tablespoons ice water
  • 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Directions:

seafood stock:

Heat the oil in a heavy bottomed stockpot over medium heat. Add all the ingredients to the pot and sauté for about 10-15 minutes until slightly golden and aromatic. Add about 6 cups of water and bring entire mixture to a boil. Reduce heat and simmer covered for about an hour. Strain broth through a fine mesh sieve and set aside stock discarding solids. You can reserve the cooked shrimp from shells to add to the pot pies.

for crust:

For the dough, place flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add chilled butter, and pulse with flour until mixture resembles a very coarse cornmeal consistency. With the motor running, pour in vodka, then gradually add in ice water just until the dough starts to clump and gather. Shape dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour or overnight.

for filling:

While dough is chilling, make your filling. Heat butter on medium in a heavy bottom large skillet, add onion, fennel until the onions are translucent, 10 to 15 minutes. Add the potatoes and sauté another couple of minutes, then add flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the 3 cups of stock, Ouzo and taste for salt and pepper. Next add peas, lobster meat and reserved shrimp and and simmer for another couple of minutes. Add the heavy cream and chopped parsley and stir to incorporate. Your filling should resemble a thick gravy, you can add a bit of stock if too thick and freeze any leftover for future use. Line a rimmed baking sheet with parchment, and place the ramekins atop the baking sheet. Divide filling equally among the ramekins.

assemble the pot pies:

Preheat oven to 375. On a floured surface, roll out the pastry dough to about 1⁄8 inch thick in about a 12 inch round. Use a 6 inch circle to cut out 4 rounds to top your pie (I have a cookie cutter but up you can use a jar or a large lid and cut around it). Transfer the dough to cover each ramekin and crimp the edges with a fork. Make some small slashes in the center of the dough so there are air pockets (mine look like a star in the center of the dough) Combine the egg yolk and cream and brush the egg wash top all over the top of each pot pie. Transfer to middle rack of oven and bake for about 45 minutes until tops are golden and mixture is bubbling on the edges and center. Remove from oven and allow to cool for 5 minutes before serving sprinkle with chives as an optional garnish. Enjoy!