Lobster Pot Pie Recipe
lobster, shrimp, scallops, leeks, lobster cognac sauce side car bibb lettuce with shallot vinaigrette, bourbon milk & cookies
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Ingredients
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Seafood Filling
Pie Crust
Shallot Vinaigrette
Bourbon Milk & Cookies
Salad
Method
Pie Preparation
- 1
Make the Pie Crust
In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until dough forms. Wrap in plastic and refrigerate for 30 minutes.
- 2
Prepare the Filling
In a large skillet, melt butter over medium heat. Add leeks and sauté until soft. Stir in flour and cook for 1 minute. Gradually whisk in lobster stock and cream. Bring to a simmer and add lobster, shrimp, scallops, cognac, salt, pepper, thyme, and parsley. Cook until heated through.
- 3
Assemble the Pie
Preheat oven to 375°F (190°C). Roll out the pie crust and fit into a pie dish. Fill with seafood mixture and cover with another layer of pie crust. Cut slits for steam to escape. Bake for 30-35 minutes or until golden brown.
Salad Preparation
- 4
Make the Shallot Vinaigrette
In a small bowl, whisk together shallots, red wine vinegar, olive oil, salt, and pepper. Set aside.
- 5
Prepare the Salad
Toss bibb lettuce with the shallot vinaigrette just before serving.
Bourbon Milk & Cookies Preparation
- 6
Make the Cookies
Preheat oven to 350°F (175°C). In a bowl, cream together butter, brown sugar, and granulated sugar. Beat in eggs and vanilla. Combine flour, baking soda, and stir into the creamed mixture. Fold in chocolate chips and bourbon. Drop by spoonfuls onto baking sheets. Bake for 10-12 minutes.
- 7
