Featured in our Spring 2021 Food + Entertaining article, Spring Has Sprung, this Lobster Pot Pie from Porcupine Provisions is a delicious main course perfect for spring entertaining. Pair it with a salad of mixed greens and edible flowers.
Lobster Pot PieCourse: Main
4 ramekins (10-ounce)
2 1¼ pound or 1½ pound lobsters, or 1 pound lobster meat
2 fennel bulbs
1 cup peas
3 cups cream
1 tablespoon tomato puree
1 bay leaf
1 teaspoon dried thyme
½ cup wine
1 pinch saffron
1 pound pie dough, homemade or store-bought
1 egg, mixed with 2 tablespoons of water
Salt and pepper
- Cook lobster: Bring about 3 inches of water to a boil in a large pot. Season heavily with salt and add the lobster. Cover and return to a boil, cook 10 minutes, and then transfer lobster to a large bowl of ice water. Cool completely. Remove the meat from the shell, cut in large dice, and reserve shells.
- Make the sauce: Cut the fronds off of the fennel bulb, cut into large chunks, and place in a medium saucepan along with lobster shells, tomato paste, bay leaf, thyme, saffron, white wine, and cream. Bring to a simmer and cook until reduced by half; strain and reserve. Taste and season with salt and pepper (if you don’t have lobster shells, substitute shrimp shells or omit). While the sauce cooks, cut the fennel bulb into ½-inch dice and sauté briefly in olive oil until tender. Transfer to a plate to cool.
- Assemble the pot pies: Divide lobster meat among ramekins along with cooled fennel and peas. Top with sauce and cool. Roll out the pie dough to about ⅛-inch thick. Cut a circle approximately ½-inch larger than the ramekin. Place the dough circle on top of the ramekin and crimp with your fingers to make a decorative edge. Repeat for the rest of the ramekins. Whisk egg with 2 tablespoons of water and brush the tops to glaze. (Tip: Recipe can be done to this point up to a day ahead.) Bake at 350 degrees, 25–35 minutes, until top is golden.
- Recipe from Porcupine Provisions.