I decided to make a special meal the other day, what’s more special than lobster pot pie?
The process was really not too bad, I used this amazing Ina recipe and integrated my own twist. The only downside was that the grocery price was a bit high, but hey, it’s a special meal right?! And besides, I’ve never made pot pie before, I am more inspired to make other types of pot pie now!
2 ears of corn
1/4 of butter
1 medium yellow onion, chopped
1 fennel bulb, chopped
2.5 cup seafood stock
1/4 cup dry white wine
1 1/2 tsp salt
3/4 tsp pepper
3 tbs heavy cream
1/2 lb cooked lobster meat
1/2 lb flounder fillet, cut into pieces
1.5 cup frozen peas
1.5 cup frozen pearl onions
1/2 cup minced parsley
Grill corn on grill or grill pan. High heat and turn the corn until all sides are cooked. When corn is cooled, use a knife to cut the kernels off the corn.
Add in one stick of butter in a large sauce pan, then add in the onions and fennel, cook for about 15 minutes, until onions are translucent.
Add in the flour and stir for about 3 minutes.
Slowly add in stock, white wine, salt and pepper and stir for another 3 minutes. Then add in heavy cream and stir.
Add in the fish and stir for one minute.
Put in the peas, pearl onions, corn, and lobster meat and let it cook for another 3 minutes.
Last, add in the parsley and the filling is done!
fill up each ramekin with filling. This recipe makes about 8 servings for these small ramekins.
cut and place pastry puff on top of the ramekins and make two slashes on each pot pie. Place in the 375 degree oven for 40 minutes, until the top is golden brown.
scrumptious, amazing filling with a buttery crust. this is heavenly!