Recipe For Lobster Pot Pie

I often refer to crayfish in my blog posts and recipes but I have chosen to refer to lobsters in this post as what I call crayfish are actually lobsters. In the region where I live we catch what is called a West Coast Rock Lobster. I am not sure why we refer to them as crayfish though, but we always call them that. Our crayfish are not to be confused with yabby or crawfish but neither do they look like lobsters from Maine. They do not have large pincer like claws. To me they look like an oversized langoustine. My best part of the crayfish is the very sweet meat you can pry out of the claws. We usually steam the heads and enjoy that for a meal. We dip the meat into mayonnaise and sometimes I add a little bit of pesto to that. Dave always adds a bit of chilli to his mayonnaise. We remove the tails from the heads before we steam them and then make sure they are properly cleaned before we freeze them. I use the lobster tails during the year to make various dishes, many of which I have shared here on the blog. As cray fishing season is due to start very soon, I am making sure we empty our freezer within the next month. This lobster pot pie is really easy to make, and you can use store bought puff pastry if you don’t feel like making your own. And if you don’t have any lobster tails to use, try it with some large prawns or crab meat – I am sure it will taste just as good.

Do you get lobsters where you live?

Lobster Pot Pie
Lobster Pot Pie

Lobster Pot Pie
 
Ingredients
for the rough puff pastry
  • 100g flour, sifted, plus extra for dusting
  • 0.625mls salt
  • 75g cold butter, cut into small cubes
  • 50mls cold water
  • 2.5mls lemon juice
for the cream cheese white sauce
  • 25g butter
  • 25g flour
  • 100mls milk
  • Salt and freshly ground black pepper to season
  • 50g cream cheese – use the best quality you can afford
  • Small handful of tarragon, roughly chopped
for the pot pies
  • 80g fresh peas – out of the pod
  • 2 lobster tails, sliced into bite size pieces
  • Salt and freshly ground black pepper to season
  • Milk for brushing
Method
for the rough puff pastry
  1. Mix the flour and the salt
  2. Add the butter and mix in without breaking up the cubes
  3. Add the water and the lemon juice and using a fork, mix into a dough
  4. On a generously floured surface, roll the pastry out into a rectangle, getting the pastry as thin as possible
  5. With the short end facing you, fold down the top third, and fold up the bottom third
  6. Seal the edges and leave to rest in the fridge for 15 minutes
  7. Roll out into a rectangle and repeat the folding and resting period another three times
  8. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes
for the cream cheese white sauce
  1. Melt the butter in a small sauce over a medium heat
  2. Mix in the flour until a roux forms
  3. Slowly whisk in the milk
  4. Season to taste and leave to simmer for 5 minutes
  5. Stir in the cream cheese and the tarragon
  6. Adjust the seasoning
for the pot pies
  1. Preheat the oven to 180°Celsius
  2. Roll out the pastry until thin
  3. Line two small cocottes with the pastry
  4. Place 40g peas into each cocotte
  5. Season the crayfish and place into the cocotte
  6. Divide the white sauce between each cocotte
  7. Cover the top with pastry and crimp to seal
  8. Brush with milk and bake for 30 minutes

 

For conversions click here

Blog-checking lines: Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

What I blogged:

 

I am in Italy until the 30th of October and will reply to blog comments then. If you want to follow along on our holiday please read our daily blog here.

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22 thoughts on “Recipe For Lobster Pot Pie

  1. Your recipe for the pastry looks very good and something i need to try asap

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    1. let me know how it works for you!

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  2. This recipe is making my hungry Tandy! xx

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    1. Glad to hear that!

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  3. Yummy and comforting! Love the use of lobster instead of traditional chicken.
    Kiran @ KiranTarun.com sharing the blog ♥ Apple Bourbon & Pumpkin SangriaMy Profile

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    1. It made a nice change!

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  4. What a fabulous way to fancify pot pie!!

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    1. Thank you Joanne 🙂

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  5. What a classy pot pie, this looks so delicious 😀

    Cheers
    CCU

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    1. Thank you Uru 🙂

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  6. This sounds so yummy, Tandy. What a treat! 🙂

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    1. A real treat AD 🙂

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  7. Ah, lobsters. For a time I lived in Port Isaac, Cornwall, where lobsters are plentiful and comparatively reasonable. But here in the central south of England, they are a far-away delicacy. Thanks for a lovely reminder of days gone by.

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    1. We only saw crab in that region – which were huge and so sweet!

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  8. What decadent pot pies!

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    1. very decadent!

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  9. Yum Tandy, what a delicious meal 🙂

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    1. thank you Lisa 🙂

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  10. Absolutely heavenly recipe Tandy! Your puff pastry looks fabulous.
    🙂 Mandy xo

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    1. It is such an easy recipe!

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  11. Oh my goodness Tandy. That looks beautiful but I’d have to exercise for a week to compensate for a bite.

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    1. I am just ignoring the scale rather!

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