Recipe
Ingredients
3 CUPS (1.5 LBS) ROUGHLY CHOPPED COOKED
3 CUPS
1/2 TSP
4 TBSP
1 1/2 CUPS DICED
1/2 TSP
2 TBSP FRESH CHOPPED
1/2 TSP
1/4 TSP
2 STICKS COLD
1/4 CUP PLUS 3 TBSP
4 TBSP
3 CUPS
2 CUPS
1/4 CUP
1 BEATEN
Directions
Step 1:
Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish
Step 2:
Place the flour in a large bowl and grate the butter into it
Step 3:
Add the salt and gently mix together with your fingers
Step 4:
Add the cold water and mix until the dough forms and comes together to form a ball
Step 5:
Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
Step 6:
In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.
Step 7:
Gradually add the stock whisking after each addition and removing any lumps
Step 8:
Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.
Step 9:
Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well
Step 10:
Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish
Step 11:
Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish
Step 12:
Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks
Step 13:
Trim the edges of the pastry and brush the top of the pot pie with a beaten egg
Step 14:
Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top
Maine lobster
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