Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Butter

  2. 1 cup 62g / 2 1/5oz Chopped onions

  3. 1/2 cup 55g / 1.9oz Chopped celery Salt - to taste Freshly-ground white pepper - to taste

  4. 6 tablespoons 90ml Flour

  5. 3 cups 711ml Seafood or chicken stock

  6. 1 cup 237ml Milk

  7. 2 cups 292g / 10oz Diced potatoes - blanched

  8. 1 cup 110g / 3.9oz Diced carrots - blanched

  9. 1 cup 237ml Sweet peas

  10. 1 cup 146g / 5.1oz Diced baked ham

  11. 1 lb 454g / 16oz Lobster meat - cooked, diced

  12. 1/2 cup 118ml Water - (to 1 cup)

  13. 1/2 Basic Savory Pie Crust - seeNote, Rolled out to the size of the pan

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Savory Pie Crust" recipe which is included in this collection. Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes 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 to 10 minutes, or until the sauce starts to thicken. Stir in the milk and continue to cook for 4 minutes. 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 and make several slits in the top of the crust. Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving. This recipe yields about 6 servings.


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