Lobster pot pie with tarragon and Gruyere on biscuits

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 511, total fat 30 G., saturated fats 18 G., proteins 23 G., carbohydrates 38 G., fiber 3 G., cholesterol 148 mg, sodium 759 mg, sugar 6 G.

Sweet lobster meat is simmered in a delicate creamy sauce with corn, peas, lemon zest, and a layer of melting Gruyère cheese, then baked under a layer of flaky tarragon biscuits. A wonderful summer twist on a traditional home-cooked dish!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buns

2 cups premium flour
1 tbsp. baking powder
1 tbsp. sugar
1 teaspoon garlic powder
0.5 tsp coarse salt
110 g chilled butter, cut into small cubes
1.5 cups grated Gruyere
2 tbsp chopped fresh tarragon
1 and 1/4 cups of sour milk or kefir
Flaky sea salt, for sprinkling

Filling

3 tablespoons unsalted butter
2 medium carrots, diced
1 medium onion, diced
1 cup frozen green peas
1 cup corn (fresh, if in season, or frozen)
5 tbsp. premium flour
2 cups chicken broth
1 cup clam juice
0.5 cups sherry
1.5 tsp coarse salt
0.5 tsp freshly ground black pepper
Zest and juice of 1 lemon
450 g boiled lobster meat, chopped
1 cup heavy cream
A few drops of hot sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lobster, shellfish juice, carrot, corn, peas, Gruyere cheese, premium flour, cream, garlic powder, sea salt flakes, hot sauce, lemon juice, sherry

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Buns:

In a large bowl, combine the flour, baking powder, sugar, garlic powder, and salt. Using a pastry blender or two butter knives, cut the butter into the flour mixture until it forms pea-sized pieces (or blend in a food processor). Add the cheese and tarragon. Make a well in the center, pour in the buttermilk, and mix.

Filling:

In a large skillet over medium heat, melt the butter. Add the carrots and onion and cook until the onions are translucent and the carrots are tender, about 8 minutes. Add the peas and corn and cook for 1–2 minutes. Stir in the flour and cook for about 2 minutes. Add the broth, clam juice, sherry, salt, pepper, lemon zest and juice. Bring to a simmer and cook until the mixture thickens and coats the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream, and hot sauce. Transfer the mixture to a 9x13 inch baking dish.
Spoon the batter into mounds over the lobster filling. Sprinkle with sea salt. Bake until the casserole is bubbling and the buns are golden brown, about 40 minutes.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Summer dishes / Main courses / Casseroles / Vegetables and mushrooms / Fish and seafood / Bakery / Savory pies / / American cuisine