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!
by Amy Schulman | As we continue to spend more time at home, we may find ourselves reaching toward the kitchen, spending...
by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...
by Julie Vadnal | This is the year when even the most ardent spring breakers should be staying home. Social distancing...