Feast of the Seven Fishes: Mini Lobster Pot Pie
I’m so excited to share this second recipe with you from our Feast of the Seven Fishes cocktail party series—Mini Lobster Pot Pies! I grew up in New England, with many summer weeks spent enjoying lobster rolls with my family in Maine.
I never understood that lobster was considered a delicacy, something people in most of the country (and world) couldn’t just get for a reasonable price any day of the year, until we moved to landlocked Atlanta! This recipe is the perfect answer. It takes a relatively small portion of lobster meat and you can freeze them ahead of time!
When I asked Nicole of Simply Catering if she could come up with a mini, decadent version of my favorite comfort food, she was completely willing to take the challenge! If you’re not a caterer with access to the best meats and seafood like her, many supermarkets sell little tubs of frozen lobster meat that is excellent quality, mostly claw meat and very tasty. Simply pop it in the fridge overnight to thaw it out and you are ready to go.
Seven Fishes Recipes: Mini Lobster Pot Pie
- 4 tablespoons butter
- 2 shallots, chopped
- 1 medium sized onion, diced
- 3 stalks celery, chopped
- 2 tablespoons flour
- 2 cups lobster meat, steamed and cut into chunks (about one 2 lb lobster, if you’re lucky enough to live where they’re available!)
- ½ cup sweet corn kernels (frozen are fine if no fresh available)
- ½ cup potatoes, peeled, diced and pre-cooked
- ½ teaspoon salt
- Pepper to taste
- 1 ½ cups stock
- 1/8 cup sherry
- 2 tablespoons heavy cream (optional)
- 1 egg plus 1 tablespoon of water beaten together for egg wash
- Two sheets puff pastry dough
- In a medium sized skillet, melt butter over low heat and sauté the shallots, onion and celery until tender.
- Season the vegetables with salt.
- Add the flour and stir until pasty.
- Gradually add the stock until a sauce begins to form.
- Add the sherry and cook for a few minutes.
- Add the potatoes, corn and lobster.
- Stir in the cream.
- Remove the filling from the heat to cool.
- Spray mini muffin tins with baking spray. Cut 2 ¾ diameter circles of dough, press gently into the pans and then add the filling to each mini pie shell.
- Top with a cut out of puff pastry dough, brush with egg wash and bake in the oven on 400 for 20 minutes until golden.
- If freezing, bake them for slightly less time (until they begin to turn a light gold), remove from oven cool and then fresh freeze!
More from this series:
Feast of the Seven Fishes Menu
- Shrimp Cocktail Shooters
- Mini Lobster Pot Pies
- Clams Casino with Pancetta
- Smoked Salmon and Dill Dip
- Parmesan Stuffed Scallops
- Crab Stuffed Artichokes
- Classic Fried Calamari with a Garlic Aioli Sauce
Your guests will be thrilled to be treated to something so decadent. Trust me, this is one of those appetizers that people will be raving about for years to come! Stay tuned for recipe #3 and be sure to catch me over at Camp Makery for more entertaining tips!