I'm making lobster pot pie for 10 for Christmas and would love any advice on how much/what can be prepared ahead of time.
I'm planning on using Michael Mina's recipe: http://www.michaelmina.net/recipes/no...
Though I will be making the stock with only 4 lobster shells instead of 10 (couldn't purchase any empty shells!).
So far my thoughts are to make the pie crust 2-3 days ahead and to blanch the veggies and lobster (separately) the day of the meal.
Is it possible to assemble everything the day of the meal and stick it in the fridge until it is time to put it in the oven?
I would appreciate any advice/thoughts you might have.
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