Lobster for Thanksgiving

From the Free Press

Lobster Pot Pie

This is a classic with a twist for those chilly evenings

and can be cooked the day before and reheated.

6 tbsp. butter

1 cup chopped onions

½ cup chopped celery

Salt

Ground white pepper

6 tbsp. flour

3 cups seafood or chicken stock

1 cup milk

2 cups diced potatoes, blanched

1 cup diced carrots, blanched

1 cup sweet peas

1 cup diced baked ham

1 pound lobster meat, cooked and diced

½ cup to 1 cup water

Note: This recipe doesn’t show a pie crust, but I assume you would use a double crust as usual with a pot pie. Adjust the directions as necessary.

Preheat oven to 375 degrees. Grease a rectangular glass baking dish.

In a large saucepan, melt the butter. Add the onions and celery and sauté for 2 mins. Season with salt and pepper. Stir in the flour and cook for about 3-4 mins. for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8-10 mins., or until the sauce starts to thicken.

Stir in the milk and continue to cook for 4 mins. Season with salt and pepper. Remove from the heat. Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling.

Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife, make several slits in the top of the crust. Place the dish in the oven and bake for about 25-30 mins or until the crust is golden brown and crispy. Remove from the oven and cool for 5 mins. before serving.