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.
Song of the day: “Beyond the Sea” by Bobby Darin.Print
Pie Crust (recipe from Duchess Bake Shop cookbook for 2 x 9-inch pie):
- 320 g (2 cups) all purpose flour
- 113 g (1/2 cup) unsalted butter, cold, in cubes
- 100 g (1/2 cup) vegetable shortening, cold, in cubes
- 1/2 tsp salt
- 120 (1/2 cup) ice water
- 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
- 1/2 yellow onion sliced
- 1 clove garlic minced
- 2 medium potatoes diced
- 1 small can of niblets corn
- 1/2 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 bay leaves
- Salt to taste
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp minced fresh parsley
- 1/2 tsp turmeric
- 1/4 cup half and half cream
- 1/2 cup fish broth
- 1 tsp corn starch
- 1/8 cup cold water
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 tbsp 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 Tbsp 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).
- Take pie dough and roll out.with a rolling pin on a floured surface to a 1/2 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.
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.