Lobster Newburg Pot Pie
photo by Sageca
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
- 2 lobster tails, cooked
- 10 large shrimp, cut in half
- 473.18 ml potatoes, cubed
- 118.29 ml carrot, cubed
- 29.58 ml butter
- 4.92 ml minced garlic
- 1 onion, chopped
- 44.37 ml flour
- 29.58 ml dry sherry
- 118.29 ml chicken broth
- 59.14 ml heavy cream
- 59.14 ml frozen green pea (optional)
- 4.92 ml fresh lemon juice
- 4.92 ml chopped fresh chives
- 4.92 ml chopped fresh tarragon
- 2.46 ml Old Bay Seasoning
- salt and pepper
- 10 slice frozen phyllo dough, thawed
- 4.92 ml melted butter
directions
- Cut up lobster meat.
- Cook potatoes and carrots in a bit of water in the microwave.
- Drain and save the water.
- In a saucepan melt butter; sweat onions and garlic; add shrimps.
- Whisk in flour and cook 4 minutes.
- Deglaze pan with sherry and whisk in reserve vegetable broth and chicken broth.
- Stir in peas and cream.
- Remove from heat and add lobster, lemon juice, cooked vegetables, chives, tarragon, Old Bay.
- Add salt and pepper to taste.
- Transfer filling to a dish and top with Phyllo dough one slice at a time; brush on melted butter.
- Place pot pie on cookie sheet and bake at 375 for 30 minutes.
- Before baking you can refrigerate it and bake it later.
- Tip.: Allow Phillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Fillo may be rolled and refrozen till next time you need Phillo.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!