CRAZY-DECADENT HERBACEOUS CREAMY LOBSTER POT PIE
I have been chosen as 1 of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge. The challenge is to create innovative and unique recipes with Wick’s pie crusts in 2 categories – Pot Pie and Dessert.
I live on a small island, Block Island, RI, in the summertime and I have a good friend who is a lobsterman. When this contest came up, I headed to his boat at the dock and immediately bought some fresh local lobsters, knowing a decadent lobster pot pie was on the top of my list to create. Here’s how I made it:
Note – you can click on any of the photos in the post for a link to the recipe or scroll to the bottom of this post for the whole recipe. You can also click on the Wick’s logo above for a direct link to their website and shop page.
Preheat oven to 375 degrees.
Melt 4 tablespoons butter in a large deep skillet over medium high heat. Add 1 cup chopped leeks, 5 ounces shiitake mushroom caps, sliced and 2 teaspoons dried tarragon to the pan and cook, stirring frequently, for 5-6 minutes until the leeks and mushrooms are soft and fragrant.
Add ¼ cup flour, 1 teaspoon salt, and ¼ teaspoon of black pepper to the pan and stir for 2 minutes.
Add ½ cup lobster or seafood stock to the pan and cook, stirring, until the liquid is absorbed. Add ½ cup of heavy whipping cream and stir until a thick gravy forms.
Add 1, 5.3 ounce package Boursin soft herb cheese and 3 tablespoons dry sherry wine to the pan and continue to cook, stirring, until the cheese has completely melted into the sauce.
Turn off the heat and stir in 1 ½ pounds fresh cooked lobster meat, cut into bite size pieces, until it is fully coated in the sauce. Let the filling cool at room temperature for 20-30 minutes – this will ensure your crust on the bottom is not soggy.
Divide the lobster filling evenly between 4 Wick’s Pies pie shells. Top with desired ‘dough shapes’ cut from the Wick’s Pies 6” inch dough rounds. I had a lobster-shape ‘cookie cutter’, but you could use any shape or just top with a dough round cut to the same size as the pie.
Combine 1 egg yolk with 1-2 teaspoons of water and brush the egg wash all over the tops of the pies.
Bake for 25-35 minutes until the pies are golden brown on top and the filling is bubbly. Garnish with the chopped chives and DEVOUR!!
CRAZY-DECADENT HERBACIOUS CREAMY LOBSTER POT PIE
4 tablespoons butter
1 small leek, chopped, white and light green parts (About 1 cup)
5 ounces shiitake mushroom caps, sliced (stems discarded)
2 teaspoons dried tarragon (or 1 tablespoon fresh)
¼ cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 cup lobster or seafood stock
½ cup heavy whipping cream
1, 5.3 ounce package Boursin cheese with Garlic and Herbs (or other soft herb cheese)
3 tablespoons dry sherry wine
1 ½ pounds cooked lobster meat*, cut into bite size pieces
4, Wick’s small pie shells (single serving size)
2, Wick’s 6” dough rounds
1 egg yolk
2 tablespoons fresh chives, finely chopped for garnish
Preheat oven to 375 degrees.
Melt the butter in a large deep skillet over medium high heat. Add the leeks, shiitake mushrooms, and tarragon to the pan and cook, stirring frequently, for 5-6 minutes until the leeks and mushrooms are soft and fragrant.
Add the flour, salt, and black pepper to the pan and stir for 2 minutes.
Add the stock to the pan and cook, stirring, until the liquid is absorbed. Add the cream and stir until a thick gravy forms.
Add the Boursin and sherry to the pan and continue to cook, stirring, until the cheese has completely melted into the sauce.
Turn off the heat and stir in the lobster meat until it is fully coated in the sauce. Let the filling cool at room temperature for 20-30 minutes – this will ensure your crust on the bottom is not soggy.
Divide the lobster filling evenly between the pie shells. Top with desired ‘dough shapes’ cut from the 6” inch dough rounds. I had a lobster-shape ‘cookie cutter’, but you could use any shape or just top with a dough round cut to the same size as the pie.
Combine the egg yolk with 1-2 teaspoons of water and brush the egg wash all over the tops of the pies.
Bake for 25-35 minutes until the pies are golden brown on top and the filling is bubbly. Garnish with the chopped chives and DEVOUR!!
Serves 4
*Fresh cooked lobster meat is best, but frozen would also work.
Visit and follow Wick’s Pies for more great products:
Website – https://www.wickspies.com/
Facebook – https://www.facebook.com/WicksPies
Instagram – https://www.instagram.com/wickspies/
Twitter – https://www.twitter.com/WicksPies
#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge