Lobster Pot Pie For Daring Bakers’

~ Tandy

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. I made Lobster Pot Pie using west coast rock lobster,

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
Print Recipe
3.50 from 2 votes

Lobster Pot Pie

Recipe Category: Shellfish
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the rough puff pastry

  • 100 g flour, sifted, plus extra for dusting
  • 0.625 mls fine salt
  • 75 g cold butter, cut into small cubes
  • 50 mls cold water
  • 2.5 mls lemon juice

for the cream cheese white sauce

  • 25 g butter
  • 25 g flour
  • 100 mls milk
  • Salt and freshly ground black pepper to season
  • 50 g cream cheese (the best quality you can afford)
  • 1 small handful fresh tarragon, roughly chopped

for the pot pies

  • 80 g fresh peas
  • 2 lobster tails, sliced into chunks
  • Salt and freshly ground black pepper to season
  • Milk for brushing

Method

for the rough puff pastry

  • Mix the flour and the salt
  • Add the butter and mix in without breaking up the cubes
  • Add the water and the lemon juice and using a fork, mix into a dough
  • On a generously floured surface, roll the pastry out into a rectangle, getting the pastry as thin as possible
  • With the short end facing you, fold down the top third, and fold up the bottom third
  • Seal the edges and leave to rest in the fridge for 15 minutes
  • Roll out into a rectangle and repeat the folding and resting period another three times
  • Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes

for the cream cheese white sauce

  • Melt the butter in a small sauce over a medium heat
  • Mix in the flour until a roux forms
  • Slowly whisk in the milk
  • Season to taste and leave to simmer for 5 minutes
  • Stir in the cream cheese and the tarragon
  • Adjust the seasoning

for the pot pies

  • Preheat the oven to 180°Celsius
  • Roll out the pastry until thin
  • Line two small cocottes with the pastry
  • Place 40g peas into each cocotte
  • Season the crayfish and place into the cocotte
  • Divide the white sauce between each cocotte
  • Cover the top with pastry and crimp to seal
  • Brush with milk and bake for 30 minutes

For conversions click here

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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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

25 thoughts on “Lobster Pot Pie For Daring Bakers’”

  5. 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.

    Reply
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  13. So, I am a “Yank” living in Oklahoma, ya know where the wind comes sweepin’ down the plain,? Have you seen the movie or the play? What we call a crayfish here is also known as a mudbug, crawfish, crawdad, and then we have an occasional alligator. Lobsters are flown in from the states of Maine or Florida, an inferior product (Caribbean Lobster) and then there is a “Langostino” whatever that is, sometimes served as a “Lobster Dainty:”. So I am wondering, what the heck you are talking about, LOL! I think a shrimp is a shrimp or I may just go with Maine Lobster tails and skip the peas. I just put them in a chicken pot pie and they spoiled it for me, when they were over cooked. I might do carrots instead. I am also wondering if your “Cream cheese” is the same as ours? I have lived in Canada, and Norway, and traveled throughout England and Europe, but not to Asia, Australia or New Zealand. In Oklahoma we do eat okra and lamb fries, calf fries, or mountain oysters!

    Reply

    1. Hi, our crayfish is a rock lobster, similar to the Maine lobsters but without the very large claws that they have. Crawfish is a freshwater crayfish if my memory is correct? And Langostino are langoustines, a cross between a prawn (what you call shrimp) and crayfish imo. Cream cheese here should be the same as yours – especially as we get American style cream cheese in South Africa i.e. Philadelphia cream cheese. Thanks for the visit and the comment 🙂

      Reply

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