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Tasting Notes
This versatile lobster pot pie pairs equally well with springtime vegetables, like sweet peas and spring onions, as it does with cooler weather vegetables, like leeks and winter squash.
Here, we celebrate the fall harvest with vegetables that echo the sweetness of the lobster – mildly spicy parsnips, pungent pearl onions, sweet baby carrots, fresh red bell pepper and earthy mushrooms. If you’re choosing your own mix of veggies, find balance by including some sweet vegetables, some starchy, some fresh and some earthy. Choose flavorful vegetables with a variety of textures, but avoid any that are assertive enough to overpower the delicate sweetness of the lobster. (Pass on the Brussels sprouts for this dish!)
Tips & Techniques
- Prep for success. Before you begin, wash, trim, peel and chop your vegetables as needed. Then, sauté and briefly roast them to start the cooking process. For maximum efficiency, keep your oven set to 375°F and have all the cooked vegetables on hand before you build the pot pie.
- Perfect vegetables. All the vegetables – except the tender zucchini – take more time to cook than it takes to cook the pot pie, which is why we begin to cook them before we toss them in. For optimum seasoning, be sure to lightly salt your vegetables before they go into the pot pie.
- Save the crust. Keep the piecrust in the fridge until you’re ready to top your pot pie and pop it in the hot oven. Allowing the dough to warm to room temperature will result in a soggy crust.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Oven-safe bowl. A ceramic, oven-safe bowl – like the one Michelle uses – makes a great presentation for a single serving of stew, soup or even a dessert. You can cook directly in the bowl or just warm up a single serving without worrying that bowl will be damaged by the oven’s heat.
The list below includes all the equipment you’ll want to make this dish.
Large sauté pan
Small sheet pan with paper towel
Small casserole dishes or copper pot
Large spoon
4 (2-quart) oven-proof pots, ramekins or oven-proof bowls
Pastry brush
Bowl and pastry brush
Sheet pan
Small knife
- Prepared lobster and egg wash (2 beaten eggs mixed with water)
- Pot pie crust
- Coconut curry sauce
- Grapeseed oil
- 2 small parsnips (about 1/2 pound), peeled and cut into 1/2-inch slices
- 12 pearl onions, red or white, peeled
- 8 baby carrots, peeled and cut into 1/2-inch slices
- 2 baby eggplants, (about ½ pound)
- 2 cups maitake mushrooms, stems trimmed off, cut into individual pieces
- Salt and freshly ground black pepper
- 1/2 medium zucchini, cut into 1/2-inch dice
Serves: 4
Total Time: 20 minutes
Active Time: 10 minutes
- Preheat the oven to 350°F.
- Heat a large, oven-proof sauté pan over high heat. Add enough grapeseed oil to coat the bottom of the pan. Add carrots, parsnips, pearl onions, carrots, baby eggplants, maitake mushrooms and red bell pepper. Season the vegetables and sauté until they begin to turn golden brown.
- Place the pan in the oven for 10 minutes, or until the vegetables start to soften but are still al dente. Add zucchini and reserve for pie assembly.
- Turn oven up to 375°F for the pot pies. To build the pot pie, divide vegetables evenly between four oven-safe bowl, pot or ramekins.
- Divide claws, tails with shells and knuckle meat in pot (ramekin or bowl). Pour the lobster cream right over the top (approximately ¾ cup).
- Take out pie crusts and brush rims with egg wash. Drape the pie crust over the top of the oven-proof pot (bowl or ramekin) with the egg wash touching the bowl. Gently press the crust along the sides of the pot or dish.
- Paint the egg wash over the top of the crust and sprinkle with a touch of salt.
- Bake the pot pies at 375°F for about 18 minutes, until golden.
Here is a great way to turn this dish into a meal
Seasonal veggies with tofu & thai vinaigrette
Give your seasonal veggies a boost with our tasty Thai vinaigrette. We love serving these veggies with tofu for a colorful vegetarian meal.