Florida Keys Weekly

3 years ago
Recipe-Florida Keys Lobster Pot Pie

Pot Pie from the cook book “Recipes and Tall Tales from the Legendary Restaurants of the ” by Robert C Stoky and Paul Hunter White

 

Serves 3-4

 

Ingredients

¾ pound fresh Florida Keys lobster tail meat, removed from the shell

1 8” pie shell (purchase frozen from store, or make your own)

1 sheet of puff pastry (purchase from store)

1 medium Spanish onion, chopped

¼ bulb of fresh fennel, sliced thin and chopped (if you cannot get fennel, substitute celery)

3 tablespoons salted butter

2 cups fish stock (you can make this by boiling fish bones in water for 20-30 minutes, and then straining liquid)

1 cup clam juice

1 carrot diced, and boiled until soft

2 cups boiled, and diced potatoes (fresh or from a can)

1 cup frozen peas

3 tablespoons old bay spices

½ cup all-purpose flour

1 egg

Salt and pepper to taste

 

 

Preparation:

Cut lobster into 1 inch cubes and place lobster and 2 ½ tablespoons of old bay in a sauce pot full of boiling water. Allow lobster to boil in old bay for 3-4 minutes or until lobster is white throughout. Remove lobster from the heat immediately, strain and allow to cool. Place chopped fennel, chopped onions, and butter in a large sauté pan over medium-high heat and sauté until onions are translucent. Add the clam juice and fish stock and allow mixture to come to a boil, reduce heat to a simmer. Slowly add flour to mixture as needed to create the “juice” for the pot pie, string continuously. Add the remaining old bay to taste. Add salt and pepper to taste. Add cooked carrots, cooked diced potatoes, and frozen peas. Remove from heat. Preheat oven to 350 F. Spoon vegetable mixture into prepared pie shell. Place lobster chunks on top of vegetables. Cover pie with a sheet of puff pastry. Crimp the edges of the puff pastry to the pie shell, and remove any excess pastry as needed. Scramble the egg, and brush on top of puff pastry with the egg mixture (this will give your pot pie a nice golden color while cooking). Cut 4-6 slits in the top of the puff pastry. Place pot pie on a baking sheet, to collect any juices that leak out during the baking process, and place in preheated oven. Bake for 40-45 minutes, or until puff pastry is golden brown and pot pie is “bubbly.” Remove pie from oven, allow to cool for a few minutes, and Enjoy!

 

♦ End
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Bobby Stoky

Bobby Stoky, chef and cookbook author is the proprietor of many Upper Keys restaurants. Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys. If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at [email protected]

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One thought on “Recipe-Florida Keys Lobster Pot Pie

  1. This sounds great!   Of course, anything with lobster will be good–usually!   :-)   I
    recently got some Himalayan pink salt and organic peppercorns from Sustainable
    Sourcing secure.sustainablesourcing.com and I’ll have to try them out
    in this recipe.   Thanks for sharing!

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