Monday, October 11, 2010

Home Made Lobster Pot Pie (filling)

I love the Fall. It's the time of year when everything becomes vibrant and the air becomes crisp.
I love warm sweaters and slow cooking meals filling my apartment with mouthwatering aromas. Despite the 80 degree weather we experienced here in Chicago over the weekend, I was determined to make an old favorite of mine that is perfect for taking the chill out of your bones. Home made Lobster Pot Pie. I admit, it had been a LONG time since I have made a pie of any kind, so I had to find a good crust recipe. The one I found looked good, but was really anything but. So I'll continue the search for the perfect savory pie crust recipe, and share with you instead the recipe for the most perfect lobster pot pie filling you can imagine. Also, the lobster in this recipe could easily be replaced with almost any white meat, so have at it! Happy eating foodies!

Lobster Pot Pie Filling
6 tbs salted butter
1 cup chopped yellow onion
1/2 cup chopped celery salt, black pepper, white pepper and garlic to taste
6 tbs flour
3 cups chicken stock
1 cup lactose free milk
2 cups unpeeled red potatoes, blanched in stock
1 cup diced carrots, blanched in stock
1 cup sweet peas
1 pound Maine Lobster Claw and Knuckle Meat, cooked and torn into bite-sized pieces

Preheat the oven to 375 degrees . Grease a rectangular Pyrex dish. In a large skillet, melt 6 tbs butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper to taste. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce heat and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the lactose free milk and continue to cook for 5 minutes. Remove from the heat. Stir in the potatoes, carrots, peas and lobster meat. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Brush entire top layer with an egg wash for beautiful browning. Bake for 35-45 minutes. Let rest 10 minutes before serving.