"In our sea-scented take on the pot pie, the ultimate American comfort food, sweet lobster meat is nestled in a creamy sauce that is brightened by fresh tarragon and lemon juice, with fragrant bites of sauteed shallots and garlic. A crown of golden buttermilk biscuits makes for a flaky topping on the silky filling, and each spoonful is a satisfying play on contrasts."
"For the filling 4 tablespoons unsalted butter 6 raw lobster tails 2 shallots, minced 3 cloves garlic, minced ¼ cup all-purpose flour 1.5 cups seafood stock 1 ½ cups heavy cream 3 tablespoons fresh tarragon, chopped 2 tablespoons fresh lemon juice Salt and white pepper, to taste For the biscuit topping 2 ½ cups all-purpose flour 1 tablespoon baking powder ¾ teaspoons salt 8 tablespoons cold unsalted butter, cubed 1 cup buttermilk, plus more if needed 1 egg, beaten with water (for egg wash)"
Lobster tarragon pot pie pairs sweet lobster meat with a rich, buttery cream sauce enhanced by fresh tarragon and lemon juice. Sauteed shallots and garlic add fragrant depth, while seafood stock and heavy cream create a silky filling thickened with flour and butter. A crown of flaky buttermilk biscuits bakes on top to provide contrast in texture. The recipe is designed for one skillet and promises restaurant-quality results with minimal cleanup. Ingredients and measurements are provided for the filling and biscuit topping, along with oven temperature and basic cooking steps. Garnishes include heavy cream and fresh tarragon.
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