Lobster Cornbread Pot Pie

Individual pot pieI am posting this recipe in honor of my friend who loves to vacation in Maine. I was actually suppose to accompany her on her trip this week, but, unfortunately, I have too much going on at home. As I’ve mentioned in some of my previous lobster posts, when I lived on the Seascoast of New Hampshire, live lobster was often cheaper than chicken, so I cooked and enjoyed a lot of lobster. One might wonder how a person could tire of just plain steamed lobster with a side of drawn butter – which is, in many ways, perfection. Well, it happens, and I’ve enjoyed experimenting with different ways to use lobster. Having cooked a lot of lobster, I’ve also become pretty proficient at removing all of the precious meat from the lobster. I have to admit, however, that the process can be time consuming, so it is not often that I will take the time to extract the meat from those tiny little lobster legs, but I do make sure to remove the meat from the body – there are always good chunks of meat where the little legs connect to the body. I’ve also learned the value of boiling the lobster bodies (carcasses) to make a lobster stock – this is great for lobster bisque, stew, or a variety of other recipes. The stock freezes well, so if you’re cooking lobster, it’s worth the extra step of making stock for a future use. I submitted this recipe for a cornbread contest; I didn’t win, but the contest served as a great impetus/inspiration to come up with a good recipe using cornbread. This dish freezes and reheats very well. As you can imagine, a recipe for a contest involves several trials, so many of the “trials” made it into the freezer. You can alter the vegetable ingredients to suit your particular tastes, but the veggies that I used seemed to be a great combination and complimented both the lobster and the cornbread flavors. (Serves 8)

INGREDIENTS:

  • 6-8 Cups of Lobster meat (requires about 6-8 1.25-1.50 lb. lobsters)- roughly chopped
  • 2 Russet Potatoes -peeled and cut into 1/2 inch cubes (about 4 cups)
  • 1.5 Cups Corn (fresh, frozen, or canned)
  • 6 oz. (about 2 cups) Mushrooms (optional)
  • 1 Cup Green Peas (frozen- thawed)
  • 1 Cup Carrots – 1/4 inch slices or small cubes
  • 1 Sweet Onion – finely chopped
  • 3/4 Cup Flour
  • 1/4 Cup Heavy Cream
  • 5 Cups Lobster or Seafood Stock (See recipe below)
  • 1 1/2 Sticks (12 TBS) Unsalted Butter
  • 1/4 Cup Fresh Parsley – finely chopped
  • 2 tsp. Old Bay (or other brand) Seafood Seasoning
  • 1/2 tsp. Pepper
  • 2 Packages of Cornbread Mix (plus ingredients required to prepare)

INSTRUCTIONS:

Preheat oven to 375 Degrees.  In a medium/large saucepan, heat stock and set to simmer. Add 8-10 cups of water to a large stockpot and bring to a boil. Add potatoes and cook until al dente (firm to the bite) – about 4-5 minutes depending on the size of your cubes. Add carrots to pot and cook for another 2 minutes. Remove from heat, drain, and rinse with cold water, until completely cooled, to stop the cooking process. In the stockpot, melt the butter and saute the onions over medium low heat until translucent; add mushrooms (if using) and saute until soft. Add the flour and cook for another 5-6 minutes – stirring constantly. Add the hot stock to the pot and simmer (stirring frequently) over low for another 1-2 minutes until sauce is thick. Thickened sauce with mushroomsAdd seafood seasoning, pepper and heavy cream. Add cooked lobster meat, Chop lobster meatall vegetables, and parsley. Add peas, corn, lobster, potatoes, mushroomsSpoon mixture into a 10x13x2 baking dish (I used a cast iron skillet for a rustic presentation) – or use several smaller baking dishes, large ramekins, or small cast iron pans to make individual pot pies- leaving at least 3/4 inch free for the topping. Set the baking dish on a sheet pan or large piece of aluminum foil (to catch any filling that bubbles over) and bake for 15 minutes. In the meantime, prepare the cornbread dough according to the instructions (including allowing to rest for a few minutes). Remove the baking dish(es) from the oven and spoon the prepared cornbread dough mixture over the baking dish(es) in an even layer.Cover with cornbread batter Return the baking dish(es) to the oven and cook until the cornbread is completely baked (use a toothpick to test for doneness) and golden brown – this time will vary depending on the brand of cornbread and the thickness of your layer (10-30 minutes). Remove from oven and allow to set for at least 10 minutes.Cooked in an individual cast iron pan

lobster cornbread pot pie 2

For the Lobster Stock:

  • 6-8 Lobster Bodies (meat removed)
  • 2 Carrots (or 10-12 baby carrots)
  • 2 Stalks Celery
  • 1/2 Medium Sweet Onion (leave skin on for color)
  • 1 Bay Leaf
  • 2 Cloves Garlic (smashed to release flavor)
  • 2 Sprigs Thyme
  • 1/2 tsp. Whole Peppercorns
  • 1 TBS. Salt

Remove the grey feathery stuff on the outer side of the lobster bodies and the lobster “face” (portion of head with eyes and mouth). Add lobster bodies and all other ingredients to a large stockpot, cover with water (at least by 2 inches) and bring to a boil. Reduce heat and simmer for at least 90 minutes. Taste and add more salt or cook longer for additional flavor. Strain the stock (remove large pieces with a slotted spoon). Strain lobster stockTaste again and for flavor and season with salt and pepper as necessary.

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2 responses to “Lobster Cornbread Pot Pie

  1. Yum! Your friend vacationing in Maine thinks you should make this for her upon her return!

  2. Pingback: Lobster Bisque or Heavenly Sea Broth | jittery cook

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