Lobster Pot Pie Is Crustacean Comfort Cuisine at Its Finest. Here’s the Recipe.
Cousins Maine Lobster co-founder Jim Tselikis shares his recipe for making the buttery beauty at home
From white truffle pizza to lo mein (or Maine), lobster has been popping up in a variety of dishes that aren’t just the traditional lobster roll.
In a world that could use more diversity and fresh thinking nearly everywhere, even in lobster usage, that’s a good thing.
For some, like the mothers of Cousins Maine Lobster co-founders Jim Tselikis and Sabin Lomac, Julie and Jeanie, thinking outside the roll when it comes to lobster is actually nothing new. As Tselikis tells it, Jeanie and Julie (perhaps after a glass or two of Chardonnay) had the idea of updating the beloved family recipe for the chicken pot pie that was typically served at Thanksgiving and Christmas to include lobster, their most-preferred protein.
“Who doesn’t love the chicken pot pie? That’s what we always knew,” Tselikis tells InsideHook. “Then they just substituted lobster. It was kind of like a Christmas morning, giddy, little-kid-type of thing where you’re like, ‘Holy smokes.’ Then we started expecting the lobster pot pie instead of the chicken pot pie come Thanksgiving and Christmas.”
The lobster pot pie was such a memorable meal that when real-life cousins Tselikis and Lomac started their business, which delivers fresh lobster and other assorted seafood treats from the waters of Maine in about 24 hours, they made sure to put their mothers’ creation on the list of offerings from Cousins.
“It’s a different eating experience — buttery and savory. You’re biting into this lobster that’s sweet and tender, which is kind of being brought along with the lobster broth and the butter,” Tselikis says. “You’re taking lobster dipped in butter and putting that into a pot pie with veggies and broth and an amazing crust. When I’m substituting pork for chicken or turkey, I can hardly even tell the difference This is very different. If you love seafood, then this is a really cool play on the pot pie. It’s just a little bit of a heightened eating experience.”
But it may not be an experience that everyone will enjoy.
“Look, lobster is not for everybody. We sell lobster ice cream, and most people go, ‘What the hell?’ I’m a cookie-dough ice cream guy and I would never originally think lobster and ice cream is good People are usually a little cautious and then they sink their teeth into it and are like, ‘Holy shit, this is amazing.’ You’re not going to eat a gallon of it, but everyone loves it. Lobster pot pie is the dinner version of the dessert. It’s a pretty unique dish that I don’t think is that prevalent or accessible in the market.”
Until now, via purchase from Cousins (use discount code Insidehook15 for 15% off!) or the following family recipe Tselikis was gracious enough to share.
Cousins Maine Lobster Pot Pie
Ingredients for the filling
- 8oz Cousins Maine Lobster Claw & Knuckle Maine Lobster Meat
- 1 ½ Cups diced peeled potatoes
- ½ cup salted butter
- ½ cup diced carrot
- ⅓ cup chopped onion
- ⅓ cup diced celery
- ¾ cup frozen green peas
- ½ teaspoon of salt
- ¼ teaspoon black pepper
- 1 ½ cups of lobster or vegetable stock
- ⅔ cup heavy cream
Ingredients for the crust
- 1 ¼ cups of flour
- 1 teaspoon baking powder
- 1 teaspoon of sugar
- ¼ teaspoon of salt
- ½ cup of butter (1 stick) cut into ½ inch cubes
Instructions for the crust
- Place the flour and butter into the freezer for around 30 minutes.
- In a food processor, pulse flour, baking powder, and salt until mixed. Add butter and pulse until small dime size balls form. With the food processor going, add ice-cold water around 1 tablespoon at a time, until the dough combines together and is moist and sticky.
- Place dough on a floured surface, and roll into two balls, adding flour as you work as needed.
- Flatten into two circles (making sure there are no cracks or holes).
- Cover and refrigerate for a minimum of at least 30 minutes.
Instructions for the filling
- In a large cooking pot, melt butter over medium to high heat. Dice and add onions, carrots, and celery and cook until softened, around 8 minutes.
- Add ⅓ cup flour into the pot and stir constantly for around two minutes until the flour is golden brown.
- Slowly add stock, whisking continuously until the sauce is smooth. Increase heat to a boil, then lower heat, and simmer until thickened, around five to seven minutes.
- Stir in peas and heavy cream. Add salt and pepper to taste, then stir in lobster meat and mix.
- Take the mixture off the heat and set it aside.
Instructions for assembly
- Preheat the oven to 375 degrees.
- Take the dough out of the refrigerator and place one in a shallow pie or baking dish, so the dough creates the bottoms and sides of your pot pie. Trim away excess dough.
- Add your Maine Lobster filling.
- Take your second flour disc and place it on top of the filling. Use a fork to seal the edges where the bottom and top of your crust meet. Trim away any excess dough.
- Add a few slits to the top of your pot pie crust to allow for ventilation.
- Bake pot pie in the oven until the crust is golden brown, around 42-45 minutes and until the pot pie reaches an internal temperature of 165 degrees F.
- Remove from oven and serve.
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