Description

This pot-pie calls for lobster instead of chicken making it more elegant. Chef Saul uses a store-bought pie shell but you can make the recipe your own by making your pie crust from scratch.

Ingredients

• 1/2  Pound(s) Lobster Meat
1
• 3  Ounce(s) Weight Potatoes, peeled and cubed
2
• 5  Fluid ounce(s) Milk
3
• 7  Fluid ounce(s) Lobster Stock (or fish Stock)
4
• 1  Table Spoon(s) Olive Oil
5
• 3  Ounce(s) Weight Onion, chopped
6
• 2  Ounce(s) Weight Celery, chopped
7
• 2  Ounce(s) Weight Carrot, chopped
8
• 2  Ounce(s) Weight Peas
9
• 1  Each Thyme Sprig
10
• 2  Table Spoon(s) Butter
11
• ¼ one_quater Tea Spoon(s) Paprika
12
• 1/4  Cup(s) Flour
13
• 1  Each Pie Shell, par-baked for 5 minutes
14
•  To Taste Salt & Pepper
15

Directions

1. Preheat oven to 375 degrees
2. In a hot saute pan, add potatoes, milk and lobster stock
3. Toss to combine and let come to a boil
4. Simmer for 15 - 20 minutes covered
5. In another hot saute pan, heat olive oil
6. Add onions, celery, carrots, peas and thyme
7. Cook until onions are translucent
8. Add butter and paprika, cook for 8 - 10 minutes
9. Add flour and mix to combine
10. Once the potatoes are done boiling, add them to the vegetables along with the milk and stock mixture
11. Add lobster meat
12. Stir to combine, taste and season with salt and pepper if necessary
13. Place par-baked pie shell into ramekin
14. Pour lobster filling into pie shell then place top of pie shell over ramekin to enclose
15. bake in oven for 10 minutes
16. Serve and enjoy!