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Just like chicken pot pie, except with lobster. I thought I’ll give this a twist and splurge with lobster. It turns out it’s not a very good idea. I first found this recipe using cream and a touch of dijon mustard. The rest of the recipe is the same as every other one, chopped veggies and protein, cook till done and bake. The cream keeps the chicken moist and the gravy thick without needing starch. The mustard gives it a tang that isn’t easily attributed to mustard but certainly make it more flavorful and eat a second serving. I use a mustard with horseradish that gives it even an extra kick.
I always use puff pastry on top because I love puff pastry. So I added the lobster at the last minute and poured everything into the casserole and sealed it with puff pastry. The puff pastry takes at least 20 mins in the oven because it needs to dry out and puff up. That is too long a time to cook lobster. Had I use chicken or even a high oil content fish it would have been ok. But to a picky eater like me, I like my shellfish moist. So it was good, but the slightly dehydrated lobster (even the think creamy sauce didn’t save it) kept it from being great.
I’m glad I didn’t line the bottom with puff pastry too, it would have turned out to be a soggy mess. Note to self, puff pastry stays on top where it can dry out. Soggy puff pastry tastes like elmer’s glue…bleh. It was so chewy I couldn’t swallow it.
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