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Home Cooking 16

Suggestions for punching up a lobster pot pie

intentionally | Dec 20, 201601:41 PM

Was planning to make lobster pot pies for Christmas dinner. I initially saw this recipe on Saveur (see link), but then I thought "WWTKD?" (what would Thomas Keller do). I tracked down a version Ad Hoc did with a beautiful round of puff pastry (see photo), but can't find any recipe for it.

What I was wondering:

- Do you think buying lobster tails is sufficient, or should I buy fresh raw lobster? He has the butter poached lobster recipe, but not sure if that's overkill (also cooking raw lobster might make my kids have nightmares.)
- Related - would you incorporate a lobster stock? If so, would you also do the brandy and cream from the Saveur recipe? If so, do I need to use lobster bodies (hence fresh whole lobster) or are tail shells sufficient?
- The Saveur version just has onions - would you include carrots, pearl onions, celery, etc? (Keller cooks each individually for his chicken pot pie).
- Suggestions on how to recreate the puff pastry on top? Is it literally just using a cookie cutter, scoring and brushing with egg? (Keller has a puff pastry recipe in the Bouchon Bakery - do you think you could recreate this with frozen, or should I make it from scratch?)
- What should I serve with this, if anything? Just a salad?
- Any other suggestions?

Thanks for the help!

Lobster Pot Pie (Homard en Croûte)

Brandy adds a luxurious note to these creamy lobster pot pies.
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