Michael Mina's Lobster Pot Pie Recipe
Description
This lobster pot pie recipe from Michael Mina is a decadent dish that combines creamy lobster bisque, potatoes, and puff pastry to create a memorable meal. Not only is it a luxurious and indulgent dish, but it's also surprisingly easy to make. The lobster bisque is made with a combination of chicken stock, heavy cream, and fresh herbs and spices, and then is combined with potatoes and fresh lobster in a baking dish. A layer of puff pastry is then added to the top, and the pot pie is baked until golden brown. The result is a delicious and comforting dish that's perfect for a special occasion.
Prep Time
This lobster pot pie recipe takes about 15 minutes of active prep time, as well as some additional time for the lobster bisque to cool before it can be used. The total time to make this dish is about an hour and a half, plus additional time for cooling.
Cook Time
The cook time for this lobster pot pie is about 45 minutes. The dish is cooked at 350°F until the puff pastry is golden brown and the lobster bisque is bubbling around the edges.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 cups chicken stock
- 1 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 large potatoes, peeled and diced
- 1 pound cooked lobster meat, diced
- One 17-ounce package puff pastry dough, thawed
- 1 large egg, beaten
Instructions
1. Preheat the oven to 350°F. Grease a 9-inch round baking dish with butter.
2. In a large pot, melt the butter over medium-high heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes. Add the tomato paste, thyme, and oregano, and cook for 1 minute more.
3. Add the chicken stock, cream, pepper, and salt, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool for 10 minutes.
4. To the cooled bisque, add the potatoes and lobster meat, and stir to combine. Pour the mixture into the prepared baking dish.
5. Cut the puff pastry dough into 8 strips, about 1-inch wide, and arrange them in a lattice pattern on top of the lobster mixture. Brush the puff pastry with the beaten egg.
6. Bake the pot pie for 45 minutes, or until the puff pastry is golden brown and the bisque is bubbling around the edges.
7. Let the pot pie cool for 15 minutes before serving.
Equipment
- Large pot
- 9-inch round baking dish
- Basting brush
Notes
This recipe is also delicious with cooked shrimp or crab instead of lobster. If using frozen puff pastry, be sure to thaw it completely before using.
Nutrition: Per Serving
Calories: 486, Total Fat: 31 g, Saturated Fat: 15 g, Cholesterol: 135 mg, Sodium: 807 mg, Carbohydrates: 30 g, Fiber: 2 g, Sugar: 2 g, Protein: 20 g
Recipe Tips
For a richer flavor, you can add a splash of brandy or sherry to the lobster bisque before adding the potatoes and lobster. To make this dish even more indulgent, top it with a dollop of sour cream or crème fraîche before serving.
If you don't have a 9-inch round baking dish, you can use a 9-inch square baking dish, or a 9x13-inch baking dish. You may need to adjust the cook time if using a larger dish.
This lobster pot pie can be made ahead of time and stored in the refrigerator for up to two days. Reheat in a 350°F oven until warmed through, about 25 minutes.
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