If you think lobster is great in the shell, wait until you taste it in this glorious savory pie! This easy recipe for lobster pot pie is seafood heaven on a plate, full of tender lobster and buttery crumbs.
Lobster is one of my very favorites, and I have finagled it into everything from scrambled eggs to potato salad to grilled cheese. So it’s a mystery why it took me so long to make it into a pot pie, but as they say, better late then never!
So I present to you lobster pot pie, otherwise known as lobster in a decadent creamy sauce and topped with cheesy, herby breadcrumbs and baked up into lobster deliciousness.
Here’s how you make scrumptious lobster pot pie!
You take two lobsters (which your supermarket has steamed for you and your significant other has shelled for you) and cut the meat into pieces, and heat it up in a sauce made out of butter and flour and clam juice and sherry and cream, and pour it into an oven-safe dish.
You probably won’t need all the sauce — just use your best judgement to see how much you need to make it sauced but not too soupy.
Then you take some nice bread – I used french bread — and whiz it up in your food processor. Add some melted butter and chopped parsley and fresh grated Parmesan cheese to the crumbs and spread it over your lobster mixture.
Bake it all up until the crumbs are golden.
I promise you, it is all you hope and dream it will be. Lobster forever!
If you think lobster is great in the shell, wait until you taste it in this glorious savory pie! This easy recipe for lobster pot pie is seafood heaven.
- 10 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups clam juice
- 1/4 cup sherry
- 1/2 cup heavy cream
- 2 lobsters, cooked, shelled and meat cut into chunks
- salt and pepper to taste
- 3 cups soft french bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375.
- Melt 4 tablespoons butter in a saucepan and add flour, whisking until smooth. Gradually whisk in the clam juice until the sauce is smooth and thickened, about 5 minutes or so.
- Add sherry and cream and bring to a boil. Reduce heat to low and add lobster just enough to warm it up. Taste sauce and add salt and pepper to taste. Using slotted spoon, transfer lobster to oven-proof casserole and spoon just enough sauce over to cover the lobster without making it too soupy.
- Melt the remaining butter. Put bread crumbs, parsley and cheese in mixing bowl, pour melted butter over top and mix thoroughly. Spread crumbs over lobster.
- Bake for 20 minutes, or until crumbs are golden. Serve immediately. Remember why you love lobster so dang much.