Lobster, Prawn Seafood Pot Pie, a lavish delicious dish that epitomizes the meaning of comfort and class.
Song of the day: "Beyond the Sea" by Bobby Darin.
Lobster, Prawn Seafood Pot Pie, with its luxurious aroma, and rich flavors and textures will have you hungry for more with every bite.
Lobster for me is a luxury, not because of the price of it, but because of its reputation for being an elegant ingredient to use simply on its own, or in conjunction with other ingredients, making any dish rich and flavorful. I remember the first time I tried lobster was in Boston, Mass, in the good U S of A. It was 1976 and we went to Boston to visit my mother's brothers and sisters, among a large count of cousins. It was there that I saw these huge lobsters still alive with legs moving. I asked my aunt what she was going to do with them, and she laughed and said we are going to cook them. Me being me asked if they would suffer and my uncle assured me they would not and that was when I left the kitchen as in my eyes ignorance is bliss. We all gathered at the table, 20 or so people, and each of us got our own lobster. I looked around and really didn't know how to tackle this beast, and so my aunt came to my aid and said she would get all the meat out for me and I could dip it in the herb butter she had made. I have to tell you, it was amazing, the tenderness of that white and red flesh, accompanied by the butter, garlic, and all those fresh herbs had me really enjoying this lobster. From then on I seized any opportunity to use lobster and would only buy the tails as I did not have the heart to cook them whole. We did find fresh cooked whole lobster at the St. Albert farmers' market in the summer at a real good price and it was delicious, I still turn the tail towards me, before I dive in.
It just so happened that I was at the City Center Market Loblaws, and while getting some fish noticed these plump juicy lobster tails. At first, I was thinking I would make a nice lobster mac and cheese. After coming home I got another idea, how about a pot pie using the lobster as the filling. Then all kinds of ideas flooded my mind. We had some nice Mediterranean prawns in the freezer, along with peas. In the pantry were corn and lots of herbs and spices. The only thing I didn't have was a pie crust dough, that is when I called upon my lovely wife Nicoletta, asking if she could help me with this recipe, and she accepted with great excitement. One thing about Nicoletta is she has a passion for making pie dough or any other kind of crusty flaky dough involving a bit of hand work. I truly enjoy watching her work dough. She has this look of confidence and poise, and a twinkle in her eye that makes me feel good, especially when she pauses and palms the dough and a smile crosses her face.
Lobster, Prawn Seafood Pot Pie, here we come!
So here we are, Nicoletta making the dough and me prepping ingredients for the filling. The absolute truth is that Nicoletta did most of the prep work, and I came home after work only to concoct the grand scheme of things, and I am really grateful that she does what she does, it makes it so easy to cook!
The filling for this pot pie is an array of vegetables such as potatoes, peas, corn, carrots, and not forgetting that lovely lobster, and those prawns. To kick things up I used a variety of spices like oregano, thyme, bay leaves. All spices that truly enhance the flavors of the seafood and keep in the theme of luxuriousness and comfort. The lobster and prawns I cooked separately in a saute pan with some seasoning and put them in the filling mix at the end, so they would not get over cooked, and rubbery. I only sauteed them for about a minute, just to infuse them with some of the spices, and of course butter.
Nicoletta made the circles using the top of the ramekin as a guideline and cut about 2 cm larger as I wanted the top to float over the rim of the ramekins, giving us a real rustic feel. Brushing the tops with some olive oil guaranteed us a nice golden crust which is always enticing to the eye. We had a bit of dough left over and being the artsy people we are we decided to carve little fish and place on the top edge of the pot pie. I really like the feel of these and they look wonderful in my eyes. Nicoletta had a smile from ear to ear, looking down on what we created together, and that is the best part, working together.
The aroma of this Lobster, Prawn Seafood Pot Pie is amazing. The butteriness of the crust coming through. The hints of thyme, oregano, and parsley, making us so anxious to taste, and the lobster and prawns with that smell of the sea, absolutely lovely.
I don't know about you, but there is a way for me to eat pot pie. I usually break the upper crust a little at a time pushing it with my spoon into the center of that rich gravy and filling. Then I scoop it out so that it does not get too sloppy, wanting to preserve some of that flaky, and crispy crust. The first spoonful sends my taste buds to heaven. The crust giving me that nice buttery flavor and accompanied by the richness and the herbaceousness of the creamy gravy. Nice hints of oregano, thyme, and parsley, linger on my tongue, dancing with the succulent and juiciness of the tender lobster and prawns. The variety of flavors ranging from sweet carrots and peas so nice and tender to those silky potatoes, caramelized onions, garlic, it is incredible. I feel spoiled, this is such a luxurious dish and so enjoyed by Nicoletta, Joel my son, and I. The spoons hitting the bottom of the ramekin suggested that it was truly enjoyed and savored, and craved. Next time you want to treat your family or friends to a beautiful lavish dinner, crack open that lobster tail and peel those prawns and dive right into our recipe for Lobster, Prawn Seafood Pot Pie.
Enjoy!
Song of the day: "Beyond the Sea" by Bobby Darin.
PrintLobster, Prawn Seafood Pot Pie
- Total Time: 1 hour 15 minutes
- Yield: 4 13 cm x 3 cm deep pot pies 1x
Ingredients
Pie Crust (recipe from Duchess Bake Shop cookbook for 2 x 9-inch pie):
- 320 g (2 cups) all purpose flour
- 113 g (½ cup) unsalted butter, cold, in cubes
- 100 g (½ cup) vegetable shortening, cold, in cubes
- ½ tsp salt
- 120 (½ cup) ice water
Filling:
- 1 medium lobster tail peeled and washed and chopped into bite size morsels
- 10 Mediteranean prawns, peeled, deveined, and washed
- 3 Tbsp olive oil
- 1 Tbsp butter
- 2 small carrots diced
- ½ yellow onion sliced
- 1 clove garlic minced
- 2 medium potatoes diced
- 1 small can of niblets corn
- ½ cup frozen peas
- 1 tsp dried thyme
- ½ tsp dried oregano
- 2 bay leaves
- Salt to taste
- ½ tsp white pepper
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp minced fresh parsley
- ½ tsp turmeric
- ¼ cup half and half cream
- ½ cup fish broth
- 1 tsp corn starch
- ⅛ cup cold water
Instructions
For the pie dough:
- Place the flour, butter, shortening and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (about 10-15 seconds). Do not over mix it.
- Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
- Shape the dough into 2 flat squares. Wrap each one in plastic wrap and refrigerate for at least 30 minutes. At this point you can freeze the dough you are not going to use.
For the filling:
- In a medium sauce pan drizzle in 2 tablespoon of olive oil. Toss in onion, carrots and potatoes. Cook for about 3 minutes.
- Add in peas, corn, and saute for another 2 minutes.
- Sprinkle in thyme, oregano, salt, onion powder, white pepper, black pepper. Stir well and take off heat.
- In another saute pan drizzle in remaining olive oil, and 1 tablespoon butter.
- Toss in lobster and prawns and season with salt and pepper. Saute for 1 minute then drop into vegetable filling mix.
- Place vegetable pan back on low heat.
- Add bay leaf, fish stock, and half and half cream. Simmer for another minute.
- Mix cornstarch with cold water.
- Pour a little at a time into filling mixture and stir till the desired thickness is achieved. Take off heat. (You may not use all the cornstarch).
Assembly:
- Take pie dough and roll out.with a rolling pin on a floured surface to a ½ cm thickness.
- Take the ramekins and cut four pie dough rounds the size of the bottom of the ramekin about 9 cm.
- Then cut the tops for the pot pie using the top of the ramekin cutting larger than the diameter so the dough will fold over the edges, approx 13 cm.
- Butter the inside of four 13 cm x 3 cm deep ramekins to up and over the edge of the top, and place the bottom crust in.
- Divide filling into four equal portions and spoon each portion into the ramekin on top of bottom crust.
- Top with upper crust.
- With leftover dough (if any) cut any design you wish, we chose fish, and place on top of upper crust.
- Brush top with olive oil.
- Place in a pre-heated oven at 395 degrees F and bake for about 25 minutes.
- Take out of oven and be careful they are hot. I used silicon coated tongs.
- Let cool for a few minutes, then serve.
- Enjoy!
Notes
In the prep time we haven't included the rest time for the pie dough, you can add another 30 minutes. Also as the dough is resting in the fridge you can do the prep of the ingredients and the filling. This will save you some of the time in total.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main, Fish
- Method: Baking
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
acanadianfoodie says
That last image is a show stopper! Looks scrumptious! But, oh, my. Vanja would have a heart attack if I made him such tiny little pot pies. He would likely inhale it and go for a burger. Of course, I would have to make them the old substantial uber carnivore size and I know he would love them, too - even with the vegetables. They just look spectacular! Oddly enough, I am making turkey pot pies tomorrow!
🙂
Valerie
Hi Valerie, always love reading your comments. That is funny I find that too that there is a string of thought that connects all of us foodies and when we have a strong enough idea it seems to make its way around the world, and manifests in a huge way. This pot pie was so delicious and elegant in a rustic sort of way. The crust so tender and flaky. I don't know about you but I love when you break the crust into the filling and it absorbs that gravy, and you spoon some gravy soaked crust, the morsels of seafood and some peas and corn, absolutely beautiful and now I am wanting a poy pie, lol. Thank you for your lovely comment, and have a great rest of the week.
Cheers!
Loreto
karrie @ Tasty Ever After says
So glad you shared this recipe and I can't wait to try it Loreto! The seafood is unbelievable here in New England and my Hubby LOVES pot pies so making this soon. I might add some scallops in there too, only because they are always on sale where I live and I'm addicted to them. Please let me know if you and Nicoletta come into Boston this summer too and we'll can meet for some food 🙂 Hope you two have a great weekend!
Hi Karrie, Thank you, I know the seafood there. I have relatives throughout Boston and when we are there we always want to try some seafood. Maybe if we do end up there in the summer, we can cook together. Your husband is going to love this pot pie, and adding scallops is going to just add another great flavor and they will be so tender.
Have a great weekend Karrie!
Cheers!
Loreto
MDIVADOMESTICA says
You two are so sweet! I love that this was a combined effort and a cherished moment.
It is great excitement when my Hubby and I are both available in the kitchen to work together. Due to scheduling it seems to happen few and far between theses days.
Great partnership on a wonderful recipe idea.
Thank you, I love seeing couples work together in the kitchen. My parents both cooked in our house but we built two kitchens and the arguments were much less, lol. You know those Nonies stubborn. We loved this seafood pot pie, it was just so comforting and delicious, and the combines aroma of the seafood along with that buttery curst was absolutely heavenly, and had Nicoletta and I with forks in hand waiting at the oven door. I hope you get more opportunity to cook together with your husband.
Have a wonderful weekend!
Cheers!
Loreto
Flavour and Savour @flavourandsavour.com says
I really enjoyed reading your post! There is so much love in this recipe. No wonder it tastes so good. I know I can adapt it easily to use my West Coast seafood (no fresh lobster out here!). I'm also looking forward to lobster feasts during our trip to Nova Scotia this summer. Great post!
Hi Elaine, thank you for stopping by and commenting. I think this pot pie is so adaptable, and there is plenty of fresh seafood and fish there, that is would be lovely just the same. Lucky you to travel to Nova Scotia, have not been yet but it is on the list. I have tried the lobster from there and it is wonderful. We are headed to Salt Springs island for the weekend, looking forward to it and having some good eats.
Happy travels, and happy cooking!
Loreto
Flavour and Savour @flavourandsavour.com says
Hope you get a chance to take in the Saturday market in Ganges! Have a great weekend on Saltspring.
Denise @Urbnspice says
This looks so delicious, Loreto and Nicoletta. I can almost taste that beautiful pastry and luscious filling. Although I cannot include lobster because of a severe allergy (my husband) we will adapt and try your beautiful recipe. Thank you for sharing such a lovely part of yourselves with every recipe - we enjoy following what you are doing.
Hi Denise, totally understand the allergy, my daughter has a severe allergy to shell fish. As I have said before, this recipe is so adaptable that any filling would work. The pastry itself is so tasty that combinations of vegetables, chicken, beef, and fish would work well.
Have fun creating in the kitchen, and a great day!
Loreto
Hilary from Cocoa Bean, The Vegetable says
Did you know Lobster wasn't actually considered a luxury until just a few decades ago? My grandmother talks to me about how Lobster was considered the poor man's chicken, as it was very affordable. Funny how things change 🙂
Hi Hillary, that is so interesting, but really makes alot of sense. The amazing thing is someone envisioned it in a different way and marketed it to make it very posh, brilliant visionary whoever that was, and a fortunate thing for the fisherman and markets. I would have to say fish in general is pricy, but love it too much to grovel over it, sojust have to take on a part time job, like food blogging, lol.
Thanks for sharing, I love hearing those stories from grandmas, that time was so interesting to me anyway.
A Happy Sunday to you.
Loreto
Shareba says
I love a good chicken pot pie, but haven't tried making a seafood one yet. I love that you combined lobster and prawns, that sounds so delicious! I've pinned this for later!
Thank you Shareba, the texture of lobster and prawns so compliment eachother, combine that with a winning crust and a rich elevated gravy and you have a most luxurious comfort food that will hook you in at the aroma stage and keep you hooked after tasting. Each bite, the crust some gravy, and those lovely morsels along with corn, peas, those onions so velvety and succulent, absolutely delicious and now that I have written this so craving one right now.
Happy Saturday to you!
Loreto
killingthyme says
Hoooooly moly, Loreto! I need these pot pies in my like, like, yesterday <3
My Mom always made chicken pot pie growing up and I *loved* it, so I've always wanted to find a pescetarian-friendly version and HERE IT IS. This sounds incredible. That CRUST.
Also, this: "Nicoletta had a smile from ear to ear, looking down on what we created together, and that is the best part, working together." That made my heart swell. I adore you two.
killingthyme says
In my life*. I was too excited to type 🙂
Hi Dana, such a wonderful comment. Nicoletta and I cherish these and enjoy reading them so much. I don't see myself as a writer. I omly write what comes and what I can relate to in my heart and soul. I feel fortunate in my life especially knowing that Nicoletta and my experience is affecting people in a heart felt way. Boy, am I excited for you to try this pot pie. I just love the way the crust absorbs all the flavor of the filling, yet keeps it's flakiness and flavor, and you know butter to seafood is like what peant butter is to jam.
Have a most wonderful weekend Dana
Cheers!
Loreto
My Kitchen Love says
This is such a fabulous spin on pot pies! I'm Scottish (born Canadian, but spent much time Scotland), which is the land of meat pies and THIS is the seafood version. SO good. I can't wait to try it!
Thank you Samantha, I am really proud of this one, you know somwtimes you get inspired by those aha moments and when you bring them to reality they are not what you envisioned.Well this is what I exactly envisioned for this pot pie, and pot pies were one of my favorites as a kid. I can't waite for you to try it, let us know how you like it, always love to hear some feed back.
Have a wonderful Sunday!
Loreto